Mock-Grilled Pork Tenderloin
It’s fun to serve kebobs – even if you don’t have an outdoor barbecue grill. Use a handy non-stick grill pan to work the magic. Once you have the pork cooked, wrap in foil while still hot on the skewers and place in a cooler for one hour before company arrives to keep the meat warm. (Yes, that’s right: an insulated cooler can keep cooked food warm.)
Use a food processor to blend together the peanuts, soy sauce, lemon juice, olive oil, agave syrup, coriander, pepper, and garlic.
Place the pork in a bowl and add the blended ingredients. Place in the fridge and let marinate for an hour, turning occasionally.
Heat the 2 tablespoons of olive in a grill pan coated with Teflon® non-stick, and when the oil is hot, saute the pork pieces until dark grill marks show, about 6 to 8 minutes per side.
Let meat set and when cool enough to handle, push onto the skewers and serve. Garnish with lemons.