Thai Curry Pork Satay
Ingredients:

1 lb pork tenderloin, about 1 lb (500g)

1/3 cup Summer Fresh Thai Curry Sauce, divided

finely chopped green onion

crushed peanuts

1 lime, cut into wedgesh

1/2 tsp salt

1. Place the tenderloin in the freezer for 30 minutes or until starting to freeze but still tender. Meanwhile, soak 16 wooden skewers in cold water for 30 minutes.

2.3. Use the flat side of a meat mallet or a heavy-bottom saucepan to flatten each strip. Transfer the pork to a large bowl and toss with salt and half the Summer Fresh Thai Curry Sauce.

3. Grill skewers for 4 minutes a side, until cooked, about 16 minutes total. Transfer cooked skewers to a plate and let rest for 10 minutes. Serve sprinkled with fresh mint.

3. Grill skewers for 4 minutes a side, until cooked, about 16 minutes total. Transfer cooked skewers to a plate and let rest for 10 minutes. Serve sprinkled with fresh mint.

4. Preheat the grill to medium-high; grease the grate well. Weave each strip of pork onto a skewer. Grill, turning and basting with the remaining Summer Fresh Thai Curry Sauce for 5 minutes or until well-marked and cooked through.

Tip: Freezing the meat before slicing makes it easier to get nice, thin strips.

Tip: This recipe is great for anyone following a gluten-free lifestyle.

Serves 8 Prep Time: 45 minutes Cook Time: 5 minutes Total Time: 50 minutes

Calories per serving: 224, Fat 14 grams, Cholesterol 44 mg, Sodium 381 mg, Carbohydrates 5 grams, Fibre 1 grams, Sugar 1 grams, Protein 17 grams