Now here's something I've never done before - enter a recipe contest! The very nice people at Maple Leaf are holding a contest for Western Canada bloggers and food lovers and you (the people) are the judges!
Starting August 11, visit Maple Leaf's Prime Pork Facebook page here to see all the recipes using Maple Leaf Prime Pork. You can vote once a day between now and October 15. And voters in Western Canada will be eligible to receive a 50% off coupon for Maple Leaf Prime Pork! So vote, and vote often
Pork Skewers with Almond Butter Satay Sauce and Coconut Pineapple Rice
I made this sauce with almond butter for those who can't have peanuts. If you prefer, use peanut butter in place of the almond butter.
1 (Maple Leaf Prime) pork tenderloin
1 tb finely chopped fresh ginger
1 tsp finely chopped garlic
1 tsp soy sauce
3 tb brown sugar
1/2 tsp hot chile flakes
1/2 tsp salt
1/2 tsp curry powder
2 tb vegetable oil
Almond Butter Satay Sauce
1/2 cup almond butter
2 tb soy sauce
1 garlic clove, finely chopped
1 tb brown sugar
2 tb hot water
1 1/2 tsp Sriracha sauce (chile garlic sauce)
1 tb lemon juice
Coconut Pineapple Rice
1 1/2 cups long grain rice
1 cup coconut milk
1 1/4 cups water
2 tb chopped chives (or finely chopped green onions)
1/2 cup diced pineapple
Cut the tenderloin into slices 1/2 inch thick. Flatten slightly with a meat mallet. Stir together all marinade ingredients in a large bowl, add the pork and toss to coat. Cover and refrigerate for 1 hour.
Mix together all the satay sauce ingredients. Thin with additional water if necessary. Set aside.
Make the rice: combine the rice, coconut milk and water in a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Remove from heat, stir in the chives and pineapple, cover and let stand for 10 minutes.
While the rice is cooking preheat a grill or broiler. Thread pork onto skewers if desired. Grill or broil on both sides until just cooked through.
Serve pork skewers on top of coconut rice with satay sauce on the side.