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Orange-Glazed Pork Satay

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  • Cut: Tenderloin
  • Prep Time (Minutes): 20
  • Cook Time (Minutes): 10
  • Number of Servings: 4


1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
¾ cup / 175 mL plum sauce
⅓ cup / 80 mL frozen orange juice concentrate, thawed
⅓ cup / 80 mL cider vinegar
1 Tbsp / 15 mL sesame oil
½ tsp / 2 mL salt
¼ tsp / 1 mL red pepper flakes


  1. With sharp knife, butterfly tenderloin by slicing horizontally, to but not through opposite side. Open tenderloin as you would a book. Cover with plastic wrap.
  2. With meat mallet or rolling pin, pound tenderloin to ½-inch thickness. Cut tenderloin across the grain into 1-inch wide strips.
  3. Thread strips onto metal skewers or soaked bamboo skewers. Place into plastic container.
  4. In small bowl, combine remaining ingredients until well-blended. Reserve half of marinade. Pour remaining marinade over skewers. Cover and refrigerate 4-8 hours, turning occasionally.
  5. Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
  6. Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate for 5-7 minutes until nicely grill marked, turning occasionally; do not overcook.
  7. Remove skewers to a platter. Serve with reserved marinade.

Manitoba Pork represents 613 Manitoba hog farms