Bitsy's Kitchen. Pork Sate

Pork Sate
2 pork tenderloins (1 pound) 1/2 cup low sodium chicken broth 1/4 cup creamy peanut butter 1/4 cup honey 1/4 cup hoisin sauce 2 tablespoons minced fresh cilantro	2 tablespoons low sodium soy sauce 1 teaspoon dark sesame oil 1/2 teaspoon crushed red pepper 1 clove garlic, minced 1/4 cup water Vegetable cooking spray

Trim fat from pork; cut each tenderloin lengthwise into 12 equal strips.
Thread strips onto 24 (6 inch) skewers. Place kebabs in a shallow nonmetal dish.

Combine broth and next 8 ingredients; stir well with a wire whisk. Reserve 3/4 cup peanut butter mixture; set aside.

Add water to remaining peanut butter mixture; pour over kebabs, turning to coat. Cover and refrigerate 30 minutes, turning occasionally.

Remove kebabs from marinade, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium hot coals. Place kebabs on rack; cook 6 minutes on each side or until done, basting occasionally with reserved marinade.

Yield: 2 dozen appetizers (serving size: 1 kebab and 1-1/2 teaspoons sauce)