| 1 | Unseasoned pork tenderloin (about 1 lb) |
| 3/4 cup | Miso-sesame dressing |
| 1/3 cup | Smooth peanut butter |
| 1/2 tsp | Hot pepper sauce (or to taste) |
| 1 | Small red pepper, thinly sliced |
| 3 | Scallions, trimmed and thinly sliced |
| 20 | Bamboo skewers |
1. Cut pork tenderloin in half crosswise. Slice each half lengthwise into 1/4-inch think pieces. Lay each piece flat on cutting surface; cut in half lengthwise; the slices should be about 5x1x1/4 inch . Place pork in medium-size bowl; add 1/4 cup of miso dressing and let stand 30 minutes or cover and refrigerate for several hours. While pork marinates, soak bamboo skewers in cold water. Thread skewers with pork strips.
2. Stir together remaing sesame dressing, peanut butter and hot pepper sauce. Cover and refrigerate until ready to use.
3. 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.