In a large bowl, mix together sweet and sour sauce, coconut milk, garlic, peanut butter, basil and five-spice powder. Set aside.
Cut pork tenderloin into ½-inch square strips lengthwise and toss with satay mixture until well coated.
Let the meat sit at room temp 15-30 minutes before grilling, or cover and chill 1-2 hours to allow flavors to soak in even more, then bring to room temp.
If using wooden skewers soak in water for 15 minutes to prevent burning. Thread pork tenderloin strips on skewers accordion style, reserving remaining satay sauce.
Preheat grill to medium heat. Add pork skewers, close lid and cook 5-7 minutes, until bottoms have sear marks.
Rotate the skewers and coat tops with remaining sauce. Close lid and cook 5 minutes more, or until internal temp reaches at least 145-150° F.
Sprinkle with chopped basil and peanuts as garnishes and serve immediately.
Don't have access to a grill or it's too cold outside? No problem, you can make these in the oven: Place prepared pork skewers on a foil-lined baking sheet. Place in the middle of the oven and broil on high for 5 minutes. Rotate and broil about 5 minutes more.Bringing the meat to room temp helps to evenly cook the meat on the grill. If grilled cold, the outside my burn before the centers are cooked to the right temp.