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Glazed Pork Satays

bbq, turkey

2 pork tenderloins; 12 ounces each
2/3 cup plum sauce
1/4 cup frozen orange juice concentrate; thawed
1/4 cup cider vinegar
2 teaspoons sesame oil
2 teaspoons salt

Trim and cut pork lengthwise into 1/4-inch thick strips. Cut strips in half lengthwise; place in bowl. Whisk together plum sauce, orange juice concentrate, vinegar, oil and salt; set half aside for dipping sauce. Pour remaining sauce over pork, stirring to coat. Let stand for 10 minutes. Reserving marinade, thread pork onto skewers to fill completely, folding in thin ends to catch when skewering. Place on greased grill over medium-high heat; close lid and cook, turning and brushing with marinade halfway through, for 3 to 4 minutes or until browned and just a hint of pink remains inside. Serve with reserved sauce.

Contributor: Canadian Living - June, 1999

Yield: 4 to 6 servings

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