- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons ground coriander
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 garlic clove, minced
- 1 pound pork tenderloin, cut into 1 inch cubes
- SPICY DIPPING SAUCE:
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons water
- 1 garlic clove, minced
- 1 tablespoon molasses
- 1/2 teaspoon crushed red pepper flakes
- In a large resealable plastic bag, combine the peanut butter, soy sauce, coriander, lemon juice, oil, cumin, chili powder and garlic; add pork. Seal bag and turn to coat; refrigerate several hours or overnight.
- Meanwhile, combine all sauce ingredients; cover and chill at least 1 hour. Coat grill rack with nonstick cooking before starting the grill. Drain and discard marinade. Thread meat on metal or soaked wooden skewers, leaving a small space between pieces. Grill, covered, over medium for 10-15 minutes or until meat is no longer pink, turning several times. Serve with sauce.