Ingredients
1/3 cup reduced-sodium soy sauce
2 green onions, sliced
3 tablespoons brown sugar
3 tablespoons minced fresh cilantro
3 tablespoons Thai chili sauce
2 tablespoons sesame oil
2 teaspoons minced garlic
1 pound pork tenderloin, cut into 1/4-inch slices
1/3 cup creamy peanut butter
3 tablespoons hot water
2 teaspoons lime juice
Directions
Combine the first 7 ingredients in a small bowl. Keep 1/4 cup aside for dipping sauce. Rest of the sauce should be poured into a shallow bowl or dish. Add the pork, and turn to coat. Refrigerate for 30 minutes with a cover.
Remove pork from marinade and drain. 20 metal or soaked wooden skewers with pieces of pork should be used. In a baking pan measuring 15x10x1 inches, arrange the skewers. When the meat juices run clear, broil it for 3–4 minutes on each side, 3–4 inches from the flame.
In the meantime, blend the peanut butter and water for the sauce in a small bowl. Add the lime juice and the saved soy sauce mixture after stirring. Use skewers to serve.
Nutrition Facts
1 skewer: 73 calories, 4g fat (1g saturated fat), 13mg cholesterol, 172mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.