I had some good looking pork tenderloins that I wasn’t sure what to do with until I came across this recipe for a marinade. I thinly sliced the pork so that the slices would soak up as much of the marinade as possible, put it all in my Tupperware marinading container and put it in the fridge for about 6 hours. Once I was ready to cook them I threaded the meat onto long metal skewers for the BBQ.
The sauce was a total hit with both of us – we put it on the sesame ginger quinoa salad I made and Jason would have drank it from the container if he could! He even took an extra serving of quinoa salad so that he could put the sauce on it!
This sauce is totally recommended! It would be great on beef, pork or chicken.
Thai Kabob Marinade & Dipping Sauce
Prep Time: 5 mins
1/2 cup Miracle Whip dressing
1/2 cup chicken broth
1/2 cup light peanut butter
1/4 cup honey
1/4 cup soy sauce
1 tsp garlic powder
Sriracha chili sauce to your liking
If you have a Magic Bullet, put all ingredients into the large cup and blend until smooth.
If not, put all ingredients into a medium bowl and blend with a whisk until smooth.
Set aside half of the sauce for serving and put it in the fridge.
Pour remaining sauce over top of strips of pork, chicken or beef and marinate for the day or overnight if possible.
Cook meat accordingly serve reserved sauce with it.
This recipe was found in a Kraft Canada magazine, now available online here: Kraft Canada