Sate is a popular dish in Indonesia, Malayasia and Thailand. You'll also find it on menus in Holland, where the famous Indonesian rijsttafel meal is served. This flavorful brochette is equally in place on the street sold by vendors, at the family table or at a celebration. Think of it as a cousin to a shish kebab or yakitori. Cubes or thin slices of meat are marinated, threaded onto skewers and grilled over charcoal.
This recipe was inspired by my favorite Thai restaurant, which serves an amazing pork sate with a creamy, slightly exotic sauce that accompanies it. Piquant, skewered pork brochettes are accompanied by a spicy citrus sour-cream sauce instead of the usual peanut sauce. If you're not a cilantro lover, use fresh basil instead. While sate usually is served as a first course, you can double this recipe and serve a rice and vegetable side dish to create a main course.
Marinate and skewer these ahead for last-minute grilling, or grill them ahead and serve them chilled. Either way, they are a great beginning to any get-together. Serve these with a medium to heavyweight Chardonnay or, if you are feeling daring, try a young, slightly chilled Zinfandel.
Spicy Grilled Pork Tenderloin with Orange-Cilantro Cream
For the marinade:
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
- 1 teaspoon finely chopped fresh cilantro
- 1 teaspoon fresh marjoram, or 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground cumin
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 1 pound pork tenderloin, cut into 1-inch pieces or into thin horizontal slices while partially frozen
For the Orange-Cilantro Cream:
- 1/2 cup sour cream
- Finely chopped zest of 1 orange
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon hot-pepper oil, or to taste
- 3 tablespoons reserved marinade
- Fresh cilantro leaves, for garnish, if desired
If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent burning.
To prepare the marinade: In a bowl, whisk together all the ingredients. Pour off 3 tablespoons and reserve.
Skewer the pork. Place it in a shallow nonaluminum dish. Pour the marinade over the skewers and marinate in the refrigerator for 6 to 12 hours.
To prepare the Orange-Cilantro Cream: In a small bowl, combine all the ingredients, including the reserved marinade, and mix well. Taste for seasoning. Cover and refrigerate until ready to serve.
Prepare the barbecue for medium-heat grilling.
Remove the skewers from the marinade and grill about 3 inches from the fire, turning once, for 4 to 7 minutes on each side, depending on the thickness of the meat. To test for doneness, cut into a piece of pork; it should be just cooked through.
Arrange the skewers on a large plate and garnish with cilantro leaves. Serve with the orange-cilantro cream.
Makes 4 to 6 servings
Advance Preparation: The marinade and orange-cilantro cream may be prepared one day in advance and refrigerated.
