Irresistible Grilled Pork Tenderloin Satay with Creamy Peanut Sauce: The Ultimate BBQ Recipe
This delicious Pork Satay from the BBQ, complemented by a homemade creamy peanut sauce, transforms any grilling session into an unforgettable culinary celebration. An authentic and easy-to-follow Indonesian recipe that will delight your taste buds!
There’s nothing quite like the aroma of freshly grilled satay wafting through the air at a barbecue. After countless experiments and fine-tuning, I’ve perfected the recipe for the most succulent grilled pork tenderloin satay, and I’m thrilled to share it with you. What makes this recipe truly special is not just the incredible flavor, but also its surprising ease. You can whip up the rich marinade in just 10 minutes, and the marinating time is short enough that you can start grilling after only two hours. To complete this gastronomic experience, I’ve also included my recipe for a velvety, creamy peanut sauce. While the satay is undeniably delicious on its own, this homemade sauce takes it to another level, offering that classic Indonesian flavor that so many adore.
What Exactly is Satay? A Journey Through Flavor
Satay, a culinary icon, hails from the vibrant islands of Indonesia, where it originated as a staple dish. At its core, satay consists of small pieces of seasoned meat, skewered and then grilled or barbecued to perfection, always served with a distinctive sauce. This ancient cooking method is believed to have evolved from Indian kebabs, adapting to local ingredients and tastes. Historically, street vendors would grill satay over charcoal fires, creating a smoky, flavorful dish that quickly became a national favorite. Its popularity spread rapidly throughout Southeast Asia, becoming a beloved dish in Malaysia, Singapore, Thailand, and even extending its reach to countries like Suriname and the Netherlands, largely due to historical connections and cultural exchange.
While often associated with specific meats, satay offers incredible versatility. Traditionally, you can find satay made with various meats such as chicken (Sate Ayam), beef (Sate Sapi), or pork (Sate Babi). However, culinary creativity knows no bounds, and it’s not uncommon to encounter satay crafted from fish, goat, lamb, or even vegetarian alternatives like tofu or tempeh, which are marinated and grilled to offer a delightful plant-based experience. Each variation brings its own unique texture and flavor profile, making satay a dish that can cater to almost any preference.
The Excellence of Pork Tenderloin for Satay
When it comes to choosing the perfect cut of meat for satay, pork tenderloin consistently stands out as a top contender. Located along the pig’s back, the tenderloin is renowned for being the leanest and most tender cut of pork available. This makes it a firm favorite among many chefs and home cooks alike. Its fine grain and minimal connective tissue mean it cooks quickly and remains incredibly juicy and tender, especially when prepared correctly.
The inherent tenderness of pork tenderloin makes it an ideal canvas for marinating. It readily absorbs the rich flavors of a satay marinade, ensuring every bite is packed with savory, sweet, and aromatic notes. Furthermore, its quick-cooking nature is perfect for grilling, allowing you to achieve perfectly cooked skewers without drying out the meat. Whether you choose to bake it in the oven, pan-fry it, or grill it on the BBQ, pork tenderloin delivers consistent results. For optimal juiciness and tenderness, it’s recommended to cook pork tenderloin until it is slightly pink in the center, reaching an internal core temperature of 145 degrees Fahrenheit (63 degrees Celsius). This ensures a moist and flavorful result that will have everyone reaching for more.
Crafting the Perfect Marinade: A Symphony of Flavors
The heart of any great satay lies in its marinade. For this grilled pork tenderloin satay, our marinade is a carefully balanced blend designed to infuse the pork with deep, complex flavors that caramelize beautifully on the grill. Each ingredient plays a crucial role:
- Garlic and Fresh Ginger: These aromatic powerhouses provide a pungent and zesty base, cutting through the richness of the pork and adding a quintessential Asian flavor. Grated ginger offers a spicy warmth, while crushed garlic provides a robust foundation.
- Kecap Manis (Sweet Soy Sauce): This thick, syrupy Indonesian soy sauce is a non-negotiable ingredient. It provides a sweet, umami-rich depth that helps create that beautiful caramelization on the meat as it grills.
- Sunflower Oil: Acts as a carrier for the flavors, helping them penetrate the meat, and also prevents the meat from sticking to the grill while keeping it moist.
- Dark Brown Sugar: Enhances the sweetness of the Kecap Manis and promotes a desirable browning, contributing to the irresistible charred edges of the satay.
- Lemon Juice: A touch of acidity from the lemon juice brightens the flavors, tenderizes the meat slightly, and adds a refreshing tang that balances the sweetness.
- Salt and Pepper: Essential seasonings that elevate all the other flavors, ensuring the pork is perfectly seasoned from the inside out.
To prepare the marinade, simply combine all these ingredients in a bowl and whisk until the brown sugar is fully dissolved. Once your pork tenderloin cubes are coated, cover and refrigerate for at least two hours. For an even more profound depth of flavor, marinating overnight is highly recommended, allowing the ingredients ample time to permeate the meat fibers, resulting in an exceptionally flavorful satay.
The Secret to a Creamy Peanut Sauce
No satay experience is complete without its accompanying peanut sauce. Our creamy peanut sauce recipe is designed to be smooth, rich, and perfectly balanced, complementing the grilled pork without overpowering it. Here’s a breakdown of the key components:
- Peanut Butter: The foundation of the sauce, providing its characteristic nutty flavor and creamy texture. Opt for a smooth, natural peanut butter for the best results.
- Dark Brown Sugar: Adds sweetness, balancing the savory and spicy elements, and contributes to the sauce’s rich color.
- Sriracha: A versatile chili sauce that introduces a delightful kick of heat. Adjust the amount to suit your spice preference.
- Kecap Manis: Just like in the marinade, this sweet soy sauce adds another layer of umami and sweetness, rounding out the flavor profile.
- Coconut Milk: Essential for achieving that luxurious creamy consistency and adding a subtle tropical richness that is characteristic of Indonesian cuisine.
Combine all sauce ingredients in a saucepan and whisk until smooth. Gently heat over medium heat, stirring constantly, until the sauce thickens and becomes fragrant. The key here is to heat it until it’s smooth and hot, but *do not bring it to a boil*. Boiling can cause the sauce to separate or become oily. If your sauce becomes too thick, simply thin it with a little extra coconut milk or water until it reaches your desired consistency.
Beyond Pork: Satay Variations and Dietary Adaptations
While this recipe focuses on pork tenderloin, the beauty of satay lies in its adaptability. Here are some wonderful variations and substitutions you can explore:
- **Chicken Satay:** If you prefer not to eat pork, chicken is an excellent substitute. Chicken thigh meat is often preferred over breast as it remains juicier on the grill. Simply cut chicken into 1×1 inch cubes and follow the same marinating and grilling instructions.
- **Nutty Alternatives for Peanut Sauce:** Peanuts are traditional, but other nuts can create delicious and unique sauces. Consider cashews for a similarly creamy texture and milder flavor, pecans for a richer, buttery taste, or even walnuts for an earthier profile. Often, these nuts aren’t readily available as a pre-made paste like peanut butter. In such cases, you can easily grind the required amount (4 tablespoons in this recipe) in a blender or food processor until it forms a paste, then use it in place of peanut butter. The resulting sauce will have a subtly different, yet equally delightful, flavor.
- **Coconut Milk Substitutions:** Coconut milk adds a beautiful creaminess and a touch of exotic flavor to the satay sauce. If you don’t have it on hand, or prefer an alternative, you can replace it with regular milk, soy milk, or even a good quality vegetable broth. Be aware that these substitutions may slightly alter the final flavor and richness, but they will still yield a delicious sauce.
- **Vegetarian Satay:** For a plant-based option, marinate firm tofu cubes, tempeh, portobello mushrooms, or even chunks of bell peppers and zucchini in a similar satay marinade. Grill until tender and slightly charred, then serve with the creamy peanut sauce.
Grilling Your Satay to Perfection
Achieving perfectly grilled satay is simpler than you might think. Here are some tips to ensure your skewers are cooked beautifully, with that irresistible char and tender interior:
- **Preheat Your Grill:** Always start with a clean, preheated grill. Medium-high heat is ideal for satay, allowing the meat to cook through and get good grill marks without burning.
- **Even Cooking:** Ensure your pork tenderloin cubes are roughly the same size (1×1 inch or 2×2 cm). This uniformity is crucial for even cooking, preventing some pieces from being undercooked while others are overdone.
- **Skewer Preparation:** If using wooden skewers, soak them in water for at least 30 minutes to 1 hour before threading the meat. This prevents them from burning on the BBQ. Metal skewers are also a great option as they are reusable and don’t require soaking. Aim for about 3-4 cubes per stick, leaving a little space between pieces for even heat distribution.
- **Grilling Technique:** Place the skewers directly over medium-high heat. Grill for about 2-3 minutes per side, turning frequently, until all sides are nicely browned and the internal temperature reaches 145°F (63°C). The total grilling time will be approximately 8-10 minutes. Resist the urge to press down on the meat, as this can squeeze out valuable juices.
- **Resting the Meat:** Once cooked, remove the satay from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
🎥 Cooking video
Practical Tips for a Stress-Free BBQ
Preparing for a barbecue can sometimes feel like a lot of work, and estimating quantities or managing leftovers can be tricky. These practical tips will help you streamline the process and ensure your satay is a hit, every time:
- **Soaking Wooden Skewers:** This crucial step prevents the skewers from charring and breaking on the grill, ensuring your satay stays intact and looks appealing. Always soak them in water for at least 1 hour prior to use.
- **Optimal Marinating Time:** While 2 hours is sufficient for the flavors to begin permeating the meat, marinating the pork tenderloin overnight (up to 12-24 hours) will yield a deeper, more intense flavor. Prepare it the day before for minimal fuss on grilling day.
- **Uniform Meat Cubes:** Consistency is key for even cooking. Ensure all your pork tenderloin cubes are roughly the same size. This way, they’ll all cook at the same rate, preventing some pieces from being undercooked or, worse, overcooked and dry.
- **Peanut Sauce Perfection:** To prevent the peanut sauce from “splitting” (where the oil separates from the solids), avoid bringing it to a rapid boil. Instead, heat it gently over medium heat, stirring continuously, until it reaches a smooth, hot consistency. You’ll know it’s ready when it thickens slightly and a faint wisp of steam appears.
- **Adjusting Sauce Consistency:** If your peanut sauce becomes too thick for your liking as it heats, don’t worry. You can easily thin it out by whisking in a little more coconut milk or even a splash of water until you achieve your desired creamy texture.
Make-Ahead and Storage Solutions for Convenience
Planning ahead can make your barbecue experience much more enjoyable. Here are some smart ways to prepare and store your pork tenderloin satay and its components:
- **Freezing Marinated Meat:** If you want to prepare the pork tenderloin satay well in advance, cut the meat into cubes and combine it with the marinade in a freezer-safe bag. Squeeze out any excess air and freeze for up to 2 months. When you’re ready to grill, simply defrost it in the refrigerator. No extra marinating time is needed after thawing; just thread it onto skewers and grill!
- **Overnight Marination:** As mentioned, marinating the satay the night before grilling is an excellent way to deepen the flavors and save time on the day of your event.
- **Keeping Meat Cold During Grilling:** For food safety and to maintain freshness, keep your uncooked marinated meat in the fridge and only take out the skewers you need as you grill. If you have extra marinated meat that hasn’t been grilled yet, you can safely freeze it for up to 2 months. A handy tip: tie some kitchen paper around the tips of the skewers to prevent them from piercing your freezer bag.
- **Storing Cooked Satay:** Cooked pork tenderloin satay can be a fantastic meal prep item. After grilling or pan-frying, let the meat cool completely. Then, store it in an airtight container in the refrigerator for up to 2 days, or freeze it for up to 1 month. These delicious leftovers are incredibly versatile – I love using them in dishes like bami goreng or adding them to a homemade soup for an extra protein boost.
Serving Suggestions and Culinary Pairings
Pork tenderloin satay with creamy peanut sauce is a star in its own right, but it truly shines when paired with the right accompaniments. Here are some serving suggestions to complete your Indonesian-inspired feast:
- **Classic Rice or Noodles:** Serve your satay skewers alongside steamed jasmine rice or a flavorful bami goreng (fried noodles) to create a hearty and authentic meal.
- **Fresh Salads and Pickles:** A crisp cucumber salad, perhaps with a light vinegar dressing, or some quick-pickled vegetables (like carrots and daikon) offer a refreshing contrast to the rich satay and peanut sauce.
- **Garnishes:** A sprinkle of chopped fresh cilantro, crushed peanuts, or thinly sliced red chilies can add both visual appeal and a burst of fresh flavor.
- **Complementary Side Dishes:** Consider serving with other Indonesian favorites like Gado-Gado (vegetable salad with peanut sauce) or a simple corn fritter (Perkedel Jagung) to offer a variety of textures and tastes.
Discover More Delicious BBQ Recipes
If you’ve enjoyed this grilled pork tenderloin satay, you’ll love exploring other exciting recipes perfect for your next barbecue:
- The most delicious recipes for the BBQ and the best side dishes can be found here.
- Salad with smoked chicken and pesto is a delicious side dish for the grill.
- Bacon bourbon chicken kebabs for the BBQ.
- Vegetable kebabs (vegan / vegetarian) for the BBQ.
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Andréa
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Ingredients
Grilled pork tenderloin satay from the BBQ
- 1 pound pork tenderloin , cut into 1 x 1 inch cubes (2 x 2 cm)
- 1 clove garlic , crushed
- 1 inch fresh ginger, grated
- ½ cup Kecap Manis
- ½ cup sunflower oil
- 2 tablespoons dark brown sugar
- ½ lemon , juice
- 1 teaspoon ground black pepper
- 2 teaspoons salt
Creamy satay sauce
- 4 tablespoons peanut butter , or ground nuts
- 4 tablespoons dark brown sugar
- 1 tablespoon sriracha
- 2 tablespoons Kecap Manis
- ½ cup coconut milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Grilled pork tenderloin satay from the BBQ
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Make the marinade by mixing the garlic, ginger, sweet soy sauce, sunflower oil, brown sugar, lemon, salt and pepper. Mix until the brown sugar has dissolved.
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Add the cubes of pork tenderloin and mix well, so that all cubes are covered with the marinade.
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Cover with plastic wrap and refrigerate for at least 2 hours to marinate.
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Put the pork tenderloin on a skewer. 3 per stick is a good number.
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Grill the satay on both sides for 5 minutes until cooked.
Creamy peanut sauce
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In a saucepan, mix the peanut butter, brown sugar, sriracha, sweet soy sauce and coconut milk with a whisk.
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Heat on medium heat until smooth hot sauce, but do not let it boil. If the sauce becomes too thick, dilute it with coconut milk or water.
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