Honey-Dijon Pork Satay


  • 6 whole pork tenderloins
  • 12 clove garlic, crushed
  • 1 c honey
  • 2 c soy sauce
  • 3 c Dijon-style mustard
  • 72 skewers (6 inch)

Cut tenderloin lengthwise into slices 1/6-inch thick; then cut into strips about 5x1-inch. In large bowl stir together well soy sauce, mustard, honey and garlic. Remove and reserve 3 cups for dipping sauce (cover and refrigerate). Place pork in large self-sealing bag; pour remaining marinade over...

View full recipe at Relish


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