1 unseasoned pork tenderloin
¾ cup miso-sesame dressing
1/3 cup smooth peanut butter
½ tsp hot pepper sauce or more to taste
1 small red pepper thinly sliced
3 scallions, trimmed and thinly sliced.
Cut pork tenderloin in half crosswise. Slice each half lengthwise into ¼ inch thick pieces. Lay each piece flat on cutting surface cut in half lengthwise; the slices should be about 5 x 1 x ¼ inch. Place pork in medium size bowl; add ¼ cup of the miso-sesame dressing and let stand 30 minutes or cover and refrigerate for several hours. While pork marinates, soak bamboo skewers in cool water. Thread skewers with pork strips. Stir together remaining sesame dressing, peanut butter and hot pepper sauce. Cover and refrigerate until ready to use. Heat grill to medium heat or heat broiler. Cook 2 minutes per side or until done and slightly crisped on edges. Toss pepper and scallions together place on platter. Top with pork skewers and sate sauce.