Grilled pork tenderloin skewers

As a Dutchman, you love satay. No barbecue party can do without it. In general, every meat on a stick can be called satay. We have these fantastic pork tenderloin skewers that you really should try.

This is the basis of these delicious skewers. Good-quality pork tenderloin and a powerful marinade with shallots and turmeric. The shallots give the most flavour, and the turmeric provides the pork with a nice yellow colour. Be careful with this marinade. It can leave unsightly marks on your clothes or kitchen cupboards.

We kept 1 tablespoon of the marinade aside and made a mop sauce with it. We brush the satay with it a few times while grilling. Lean meat, especially smaller pieces, should be grilled at a high temperature. Otherwise, the meat would dry out too much, and that is just not tasty.

So we grill these skewers all around until it has a lovely colour and a core temperature of about 65ºC (149F). You have to keep an eye on the skewers because the cane sugar in the marinade and the honey in the mop sauce can quickly burn the meat.

These are our pork tenderloin skewers that we serve without sauce. And if our guests ask for it, we’ll pull a few burgers from the freezer. We are not going to ruin this delicious meat with a thick layer of sauce. If you are going to make these skewers, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 1 kilo pork tenderloin

For the marinade

  • 1 tbsp coriander seed
  • 1 tsp cumin powder
  • 3 shallots
  • 2 tbsp olive oil
  • 1 tbsp cane sugar
  • 1/2 tsp turmeric
  • 1/2 tsp table salt
  • water (amount depends on the thickness of the marinade)

For the mop sauce

  • 1 tbsp of the marinade
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice


  1. Cut the pork tenderloin into cubes of about 2 cm.
  2. Cut the shallots a bit smaller and throw them in the blender. Ad the rest of the marinade without the water. Grind this to a paste and mix with water until the marinade has the thickness of yoghurt.
  3. Place the pork tenderloin in a ziplock bag and add the marinade but keep 1 tbsp aside. Press as much air out of the bag as possible before closing it and put it in the fridge for 4 hours overnight.
  4. Mix the rest of the marinade with the honey soy sauce and lemon juice.
  5. Thread the pork tenderloin cubes onto metal skewers and grill them over direct heat while slathering them with the mop sauce. When the pork has a core temperature of 65ºC (149F), the skewers can be removed.

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