By | September 1, 2011

Photo: Pete Williams

The sun is shining, the birds are chirping and the grill is ready for one last feast. This Labor Day, invite friends and family over to partake in a twist on the traditional BBQ to become the new grill master of your town. With Grilled Pork Tenderloin Satays and Basil Infused Corn on the Cob, you will be getting the best of both worlds with a little Asian and Italian flair. The Grilled Pork Tenderloin Satays is mouth-watering as the peanut butter and soy sauce perfectly mix together to create that Asian infusion tastes you were looking for, plus an added spicy kick from the chile paste. While the Basil Infused Corn on the Cob add that sweet, delicious zest to your last weekend before the cold weather hits. Check out our other recipes to find even more delicious BBQ ideas.

Get ready grill master, these are hands down delicious dishes to have one last summer BBQ.


Photo: Mike

Adapted from Taste of Home, Cooking-Caring-Sharing Recipes

Grilled Pork Tenderloin Satays with Basil Corn on the Cob Recipe

Servings: 4


For Grilled Tenderloin Satays:
  • 1 small onion, chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp reduced-fat creamy peanut butter
  • 4 1/2 tsp canola oil
  • 1 1/2 tsp chile paste
  • 2 garlic cloves, minced
  • 1/4 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1 lb pork tenderloin
For Basil Corn-on-the-Cob:
  • 4 large ears sweet corn, in husks
  • 6 tbsp butter, softened
  • 1/2 tsp dried basil
  • 1/4 tsp sugar
  • Dash of sea salt
  • Dash of garlic powder
  • 1 cup fresh basil leaves
  • Lime wedges


1. Carefully peel back cornhusks to within 1 inch of bottoms; remove silk. In a small bowl, combine the butter, dried basil, sugar, salt and garlic powder; spread over corn. Place basil leaves over butter mixture. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.

2. Meanwhile, prepare the grilled tenderloin sauce. In a small saucepan, bring all of the ingredients for the satays, except for the pork, to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce.

3. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

4. Meanwhile, cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with tenderloin mixture. Serve satays with reserved sauce and corn with lime wedges.

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