Lower Carb, Easy Pork Tenderloin or Chicken Satay

Ingredients

• 2 lbs pork tenderloins or boneless chicken breasts or boneless chicken thighs
• 1-14 ounce canned unsweetened coconut milk
• 4 tablespoons fish sauce
• 4 tablespoons Splenda sugar substitute
• 2 tablespoons soy sauce
• 1/2 cup sugar-free peanut butter
• 1/2 teaspoon red pepper flakes
• 1/2-1 teaspoon curry paste
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon peanut oil
• 2 tablespoons lemon juice or lime juice

Directions

1. 1

   Cube the pork and marinate in a mixture of 1/2 can coconut milk, 2 T fish sauce, 2 T Splenda.

2. 2

   Saute the onion and garlic, chopped ginger.

3. 3

   When the onion's translucent, add the rest of the coconut milk, Splenda, and fish sauce.

4. 4

   Add the soy sauce, peanut butter, lemon juice and seasonings and stir until blended over low heat. Set some of the marinade aside for basting.

5. 5

   Grill the meat on wooden skewers which you've soaked in water and baste with some of the reserved peanut sauce as the meat cooks. Use the rest as a dipping sauce for the cooked meat.

6. 6

   Feel free to adjust the sweetness and heat to your taste.