Lunch / Dinner
Pork Satay with Roasted Cucumbers and Onion
A quick peanut sauce gives this Sheet Pan Pork Satay a creamy punch of irresistible flavor, while the roasted cucumbers and onion is a fun twist on a cucumber salad. Serve this dish warm, and chill the leftovers for a light lunch.
Ingredients
FOR THE QUICK PEANUT SAUCE:
Instructions
Cut pork tenderloin in half lengthwise, and place between 2 pieces of plastic wrap. Using a meat mallet, pound to a ¼-inch thickness. Cut each tenderloin half diagonally across the grain into 6 strips. Place strips in a large resealable plastic bag.
Whisk together soy sauce, peanut butter, lime juice, and 1 clove minced garlic in a small bowl, until combined. Add marinade to bag, tossing to coat; seal bag. Refrigerate for 1 hour, turning bag occasionally.
Cut cucumber in half lengthwise and remove seeds. Cut the halved pieces in half crosswise. Cut the quartered pieces lengthwise into 6 spears (24 spears total). In a medium bowl, combine cucumber spears, onion, oil, and remaining 1 clove garlic; toss well to coat.
Preheat oven to 400°. Line a 17½x12½-inch rimmed baking sheet with parchment paper.
Remove pork from bag, discarding marinade. Thread 1 pork strip onto each of the 12 (8-inch) skewers. Place skewers on one side of prepared pan. Place cucumber mixture on other side of pan.
Bake for 10 minutes. Turn skewers, and stir cucumber mixture. Bake 8 minutes more. Remove from oven; increase oven temperature to broil. Broil until pork begins to brown, about 1½ minutes. Sprinkle cilantro and mint over cucumber mixture, and toss well. Serve with Quick Peanut Sauce.
For the Quick Peanut Sauce
Whisk together all ingredients in a small microwave-safe bowl, until combined. Microwave on high until slightly thickened, about 1 minute and 30 seconds, stirring every 30 seconds. (Alternatively, heat all ingredients in a saucepan over medium-low heat, stirring frequently, until slightly thickened.)