Pork Satays With Cucumber Salad

For the satays:
1 jar hoisin sauce (8oz)
1/2 c. chili garlic sauce
1/4 c. honey
1/4 c. rice vinegar
2 T. Asian sesame oil
1 pork tenderloin, trimmed

For the cucumber salad:
1/4 c. sugar
1/4 c. rice vinegar
1 t. kosher salt
1/2 t. red pepper flakes
2 c. cucumber, halved lengthwise, seeded, and thinly sliced
1/2 c. red onion, thinly sliced

For the satays:
Preheat grill to med-high.
Combine hoisin sauce, chili garlic sauce, honey, rice vinegar, and sesame oil in a large bowl.
Prepare pork, trimming it of fat and silverskin. Then cutting it into thirds lengthwise to make 12 strips, each 4-6" long. Toss the strips in the marinade. Let sit for a 10-15 minutes, then thread on skewers.
Arrange satays on the grill. Cover and cook 3-4 minutes. Flip satays, baste with marinade, then grill until cooked through, 3-4 more minutes.

For the cucumber salad:
Combine sugar, vinegar, salt, and pepper flakes in a bowl. Add cucumber and onion; toss to combine. Chill until ready to serve. (Can be made up to 1 hour ahead.)

Makes 12 satays. Total time 30 minutes.

Verdict:
These are a favorite at our house. I think they are so yummy. They do have a little kick to them but nothing that should scare you. When you BBQ them make sure that the edges are blackened slightly, it makes them.