- 6
Ingredients
- 1/2 cup light coconut milk
- 2 Tbs packed light brown sugar
- 1 Tbs reduced-sodium soy sauce
- 1 Tbs ketchup
- 1 Tbs reduced-fat peanut butter
- 1 tsp Thai fish sauce (nam pla)
- 1/2 tsp crushed red pepper
- 2 Tbs chopped fresh cilantro
- 1 lb boneless pork tenderloin, trimmed of all visible fat, cut diagonally into 1/4-inch-thick slices
- 1 tsp Asian (dark) sesame oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 8 green-leaf lettuce leaves
Preparation
Step 1
1. Spray grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
2. To make the dipping sauce: Bring coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil in a medium saucepan. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat; stir in cilantro. Cover and keep warm.
3. Combine pork, sesame oil, garlic, salt and pepper in a medium bowl; toss to coat.
4. Thread the pork onto each of 12 (6-inch) metal or bamboo skewers. Grill or broil the pork 5 inches from the heat until cooked through, about 2 minutes on each side. Transfer the skewers to a lettuce-lined platter; brush with some of the sauce. Serve the remaining sauce on the side.
Servings: 6
Nutrition Facts
Amount Per Serving
Calories 166.43
Calories From Fat (41%) 68.25
Total Fat 7.78g
Saturated Fat 3.55g
Cholesterol 49.14mg
Sodium 459.17mg
Potassium 373.49mg
Carbohydrates 6.85g
Dietary Fiber 0.39g
Sugar 5.39g
Net Carbohydrates 6.46g
Protein 17.43g