Great Tastes of Manitoba

Orange Glazed Pork Satay

30 Minutes + 4-8 Hours For Marinating
Prep: 20 Minutes | Cook: 10 mintes | Servings: 2-3


  • 1 lb  (0.5 kg)  pork tenderloin
  • ¾ cup (175 mL) plum sauce
  • 1/3 cup (80 mL) frozen orange juice concentrate, thawed
  • 1/3 cup (80 mL) cider vinegar
  • 2 Tbsp (30 mL)  soy sauce
  • 1 Tbsp (15 mL) sesame oil
  •  ½ tsp (2 mL)  salt
  • ¼ tsp (1 mL)  crushed red pepper flakes


  1. Butterfly tenderloin by slicing horizontally, to but not through the opposite side Open Tenderloin as you would a book. Cover with plastic wrap.
  2. With a meat mallet or rolling pin, pound or roll until 1/4 to 1/2 inch thick. Cut pork across the grain into 1 inch wide strips,
  3. Thread strips onto small metal or prepared bamboo skewers, folding in thin ends. Place into non-reactive container,
  4. Mix remaining ingredients until thoroughly combined. Reserve half of marinade.
  5. Pour remaining mixture over pork skewers. Cover and refrigerate for 4-8 hours, turning occasionally.
  6. Remove pork marinade; discard remaining marinade.
  7. Preheat barbecue on high. Reduce heat to medium. Pat pork with paper towel to remove excess marinade.
  8. Grill pork 5-7 minutes, turning and basting with reserved marinade.

Pairs well with, Pelee Island Lola Sparkling Pink

Leave a Review