Grilled Pork Skewers with Chilie Sauce

Submitted by Americo
Serves 4-6


¼ c. low-sodium soy sauce ¼ c. oyster sauce
3 tbsp cilantro leaves & stems, finely chopped 2 tbsp garlic, finely chopped
2 tbsp sugar 1 tsp black pepper, freshly ground
1 ½ lb. pork tenderloin, cut into 16 pieces 16 (6″) wooden skewers

Chile Sauce

½ c. fresh lime juice ¼ c. fish sauce
1 tbsp soy sauce 1 fresh Thai red chilie, finely diced
2 tsp sugar 1 shallot, finely diced


  1. Soak the skewers in cold water for 30 minutes prior to use.
  2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
  3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat.

Roasted Pork Tenderloin

Serves 4


3 tbsp butter or margarine 2 whole pork tenderloins, trimmed (12 oz each)
½ tsp salt ½ tsp pepper
½ c. apple jelly or apricot jam ½ c. apple juice
¼ c. Dijon mustard 1 tbsp cornstarch
1 tbsp light cream


  1. Pork Tenderloin by intropin on FlickrPreheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
  2. Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
  3. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
  4. Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.

Asian Pork Tenderloin with Light Mustard Sauce

Submitted by Happy13
Serves 4-6

Tenderloin Ingredients

3 lb pork tenderloin 1 clove garlic, finely minced
1 tsp fresh ginger, finely minced ½ tsp freshly ground pepper
¼ c. soy sauce ½ c. bourbon (Dark or light rum works as well)
2 tbsp firmly packed brown sugar

Light Mustard Sauce Ingredients

1/3 c. low-fat sour cream 1/3 c. light mayonnaise
1 tbsp Dijon mustard 1 tbsp finely chopped green onions


  1. Mix together the garlic, ginger, & pepper. Rub the mixture thoroughly into the tenderloin.
  2. Place in a long baking dish. Combine soy sauce, bourbon, & brown sugar & stir until sugar dissolves. Pour over the pork & marinate several hours or overnight.
  3. Preheat oven to 325°F. Bake for 1 hour, basting with marinade. Let rest at least 10 minutes & then slice thinly.
  4. Serve on small sourdough rolls with Light Mustard Sauce.
  5. To make the sauce, combine all the sauce ingredients & chill well.