Instructions: Soak bamboo skewers in cold water for 1 hour to prevent burning when cooked. Cut tenderloin into 1-ounce strips about 5 inches long. Thread meat onto skewers and refrigerate until ready to cook. In a small saucepan, combine peanut butter, coconut cream, chutney, water and soy sauce. Bring to a boil and reduce heat to a simmer. Stir well and remove from heat when well blended. Broil or grill meat, as desired and serve with hot peanut sauce.

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