This Grilled Pork Medallions in a Delicious Satay Marinade can be served as an appetizer, and served on toothpicks with dipping sauce on the side. Chicken, beef or lamb can also be used instead of pork.

Marinate the pork: Cut pork tenderloin into ½ inch medallions. In a blender or food processor, blend garlic, onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, coconut milk and red pepper. Puree until a smooth consistency is obtained. Add broth and butter and mix again. Place pork medallions in a re-sealable plastic bag and pour in puree mixture. Marinate for 2 hours or overnight in refrigerator.

Finish the pork: Remove pork medallions from bag. Pour marinade into a small saucepan, bring to a boil, and cook for 5 minutes. Set aside ¼ cup to brush pork as they cook. In a small saucepan, boil remaining marinade liquid for several minutes, and then set aside to cool; reserve to use as dipping sauce.

Grill or broil, on skewers. Turn and brush with cooked marinade. Grill or broil until brown on all sides, about 7 to 8 minutes, basting frequently.