Our chicken satay recipe was such a hit that we’ve adapted it for pork tenderloin. A homemade creamy peanut sauce is used as a marinade for the pork and is also drizzled on at the end to double down on the sweet, spicy, and savory flavor.
Pork Satay Bowls with Snow Peas
- ⅓ cup creamy peanut butter
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha
- 3 tbsp fresh lime juice
- 1 ½ lbs pork tenderloin, cut into 1″ cubes
- 1 cup jasmine rice
- 6 oz snow peas
- 1 tsp sesame oil
1) Whisk ⅓ cup peanut butter, 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sriracha, 3 tbsp lime juice, and 2 tbsp warm water together in a medium bowl. Season peanut sauce with salt and pepper to taste; set aside.
2) In a large bowl, stir together 1½ lbs pork tenderloin and ¼ cup peanut sauce. Set aside to marinade while preparing the other ingredients.
3) Place 1 cup jasmine rice in the Suvie rice pot (black handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now.
Suvie Starch Cooker Settings
Rice, 1 cup, Long Grain
4) Place 6 oz snow peas in a Suvie pan, drizzle with 1 tsp sesame oil, and season with salt and pepper. Place pan in the bottom zone of Suvie.
5) Transfer pork to a greased Suvie pan. Place pan in the top zone of Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 10 minutes
Top Zone: Roast at 400°F for 20 minutes
6) After cooking, fluff rice with a fork and divide between bowls. Top rice with pork satay and snow peas, spooning extra satay sauce over each serving.
Nutritional Information per serving (4 servings per recipe): Calories 600, Total Fat 19g, Total Carbohydrates 69g, Total Sodium 890mg, Total Protein 56g.