Pork & Peanut Skewers

24 bamboo skewers

1 lb boneless pork tenderloin

1/2 cup lemon juice, freshly squeezed

1/4 cup soy sauce

2 cloves garlic, minced

1 T brown sugar

1 tsp curry powder

pinch of cayenne

Peanut Sauce

1 T peanut oil

1/2 cup green onion, chopped

1 T fresh ginger, minced

1 clove garlic, minced

1 tsp curry powder

3/4 chicken stock

1/3 cup peanut butter

1 T lemon juice

1 T brown sugar

2 tsp soy sauce

1/4 tsp red better flakes

Marinating time 2-24 hours. Preheat Grill

For Pork: prep bamboo skewers. Slice meet into diagonal strips about 3 inch long. Thread pork onto skewers, weaving skewers in and out of meat lengthwise, creating a serpentine effect. Place skewers in a shallow baking dish. In a small bowl, mix together lemon juice, soy sauce, garlic, brown sugar, curry powder and cayenne. Pour over pork, cover and marinate in refrigerator at least 2 hours or overnight.

For Peanut Sauce: heat oil in a saucepan over medium heat. Add green onion and ginger. Cook until tender, about 5 minutes. Add garlic, cook one minute. Add curry powder, cook 1 minute, stirring constantly. Mix in remaining ingredients. Bring to a boil and stir until sauce thickens. Transfer to serving dish.

Cook pork skewers on a medium-hot grill 4-6 minutes, turning several times. Brush often with a marinade during cooking. Serve with warm peanut sauce for dipping.