To maximize your time, prep your side dishes while the pork is marinating. If you plan to grill the skewers, heat a grill to medium-high and grill, uncovered, for 3 minutes on each side.
- 1/3 cup coconut aminos
- 2 green onions, sliced
- 3 tablespoons coconut sugar
- 3 tablespoons minced fresh cilantro
- 3 tablespoons chili sauce
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 1 pound pork tenderloin, cut into 1/4 inch slices
- 1/3 cup No Sugar Added SunButter
- 3 tablespoons hot water
- 2 teaspoons lime juice
- In a medium bowl, combine coconut aminos, sliced green onions, coconut sugar, minced cilantro, chili sauce, sesame oil, and minced garlic. Place pork pieces into a shallow dish and cover with marinade, reserving 2 tablespoons of marinade for the sauce. Cover the dish and marinate the pork in the refrigerator for at least 30 minutes to overnight.
- Thread pork sliced onto metal or soaked wooden skewers, adding 2-3 slices per skewer. Discard the marinade. Turn your oven broiler on high. Move an oven rack 3-4 inches below the broiler. Place skewers on a parchment-paper lined baking sheet and broil for 3-4 minutes on each side, until juices run clear. If you want a bit more color or char on the pork, broil for an additional minute — just watch closely so they don’t burn!
- While the skewers are broiling, make the sauce. Combine the reserved 2 tablespoons of marinade, SunButter, lime juice, and hot water. Stir until smooth. Add additional hot water to reach desired consistency.
- Serve garnished with cilantro and alongside sauce.
No pork on hand? Use boneless, skinless chicken thighs.
Don’t have a broiler in your oven? Preheat the oven to 425 degrees F and cook for 10-12 minutes, flipping halfway through.
Keywords: pork satay, SunButter, sunflower seed butter, paleo, gluten free, nut free