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Yummmmmm!
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½ cup |
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light
coconut milk |
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2 Tbs |
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packed light
brown sugar |
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1 Tbs |
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reduced-sodium soy sauce |
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1 Tbs |
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ketchup |
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1 Tbs |
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reduced-fat
peanut butter |
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1 tsp |
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Thai fish
sauce (nam pla) |
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½ tsp |
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crushed red
pepper |
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2 Tbs |
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chopped
fresh cilantro |
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1 lb |
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boneless
pork tenderloin, trimmed of all visible fat, cut
diagonally into ¼-inch-thick slices |
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1 tsp |
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Asian (dark)
sesame oil |
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1 clove |
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garlic,
minced |
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½ tsp |
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salt |
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½ tsp |
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freshly
ground black pepper |
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8
green-leaf |
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lettuce
leaves |
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1 |
Spray grill or
broiler rack with nonstick spray; prepare the grill or
preheat the broiler. |
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2 |
To make the dipping
sauce: Bring coconut milk, brown sugar, soy sauce,
ketchup, peanut butter, fish sauce, and crushed red
pepper to a boil in a medium saucepan. Cook, stirring
occasionally, over medium-high heat until the flavors
are blended and the mixture thickens slightly, about 5
minutes. Remove from the heat; stir in cilantro. Cover
and keep warm. |
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3 |
Combine pork, sesame
oil, garlic, salt and pepper in a medium bowl; toss to
coat. |
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4 |
Thread the pork onto
each of 12 (6-inch) metal or bamboo skewers. Grill or
broil the pork 5 inches from the heat until cooked
through, about 2 minutes on each side. Transfer the
skewers to a lettuce-lined platter; brush with some of
the sauce. Serve the remaining sauce on the side. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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166.43 |
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Calories From Fat (41%) |
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68.25 |
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% Daily Value |
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Total Fat
7.78g |
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12% |
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Saturated Fat 3.55g |
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18% |
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Cholesterol
49.14mg |
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16% |
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Sodium
459.17mg |
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19% |
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Potassium
373.49mg |
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11% |
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Carbohydrates
6.85g |
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2% |
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Dietary Fiber 0.39g |
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2% |
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Sugar 5.39g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
6.46g |
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Protein
17.43g |
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35% |
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WW Points 4 |
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Cooking Tips |
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If you opt for using bamboo
skewers, be sure to soak the skewers in cold water at least 1
hour before using, so they won't burn during grilling. |
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Recipe Source |
| Weight
Watchers: Take Out Tonight |
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