Asian Marinade for Pork Tenderloin

1 teaspoon Sesame oil
2 Tablespoons orange juice
1 Scallion — sliced

1/4 cup soy sauce
1 Tablespoon ginger — grated
1 Tablespoon honey
1 Tablespoon Sesame Seeds
2 cloves Garlic

Score meat with fork.

Mix ingredients in a bowl and pour over meat.
Cover and let sit for as long as possible (at least 1 hour).
Bake at 425 with the meat still in the marinade for approx. 30-45 min or until meat is done.
Meat can still be slightly pink when done. Don’t over-cook.
Check occasionally that the meat has not soaked up all of the marinade. If it is getting close, add some water.
The leftover marinade tastes great as a sauce on rice. If baking two tenderloins, double the recipe.

Chicken Satay

Marinade for 2 lbs

1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder

Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.

Peanut Sauce

1 c. coconut milk
1 T. red curry paste (more or less to taste)
1/2 c. peanut butter
1/2 c. chicken stock
1/4 c. brown sugar or palm sugar
2 T. tamarind liquid or fresh lime juice
1 t. salt
A little: Soy sauce, fish sauce, fresh ginger, garlic, cilantro

Bring coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1-2 minutes. Whisk in peanut butter, stock, sugar, and other ingredients to taste. Reduce heat and cook until smooth, stirring constantly for about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool. Add cilantro.   YUM.