My daughter recommended this pork tenderloin to me and I have to agree with her – it is quite delicious! The original recipe is from one of our favorite cuisine magazines, Fine Cooking. As usual, I did adapt the recipe just a bit. I added some fresh ginger along with fresh basil, cilantro and honey to the peanut sauce. This sauce is “lick the plate clean” fantastic!
I am serving it with Jasmine rice and a Sautéed Spring Vegetable Medley which I will be posting tomorrow. I’m also excited to tell you about the desserts I’m serving. These recipes will be featured Thursday and Friday. Well, the party is tonight so I have to run now and get ready – later taters! 🙂
P.S. If you live in a part of the country where your grill is not “function-able” at this time, just use a sauté or grill pan on the stove top.
Grilled Asian Pork Tenderloin with Peanut Sauce
14 ounce can light coconut milk
MY OTHER RECIPES
3/4 cup crunchy peanut butter, preferably a natural variety
1/3 cup soy sauce
4 tablespoons fresh lime juice
4 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon sesame oil
2 large cloves garlic, minced
1 teaspoon fresh ginger, minced
4 large leaves fresh basil
1/2 cup fresh cilantro
2 teaspoons ground coriander
sea salt and freshly ground black pepper, to taste
pork tenderloins (about 3 lb. total), 2-3 tenderloins, depending on size
1. Place all the ingredients, except the meat, into blender. Pulse on and off until all ingredients are mixed, mixture will not be completely smooth.
2. Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
3. Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in a large zip lock bag with 1/2 cup of the marinade and turn to coat. Let marinate for 4-6 hours in the refrigerator.
4. Remove pork from refrigerator one hour before grilling. When ready to grill heat gas grill with all burners on high. Clean and oil the grate. Remove the tenderloins from the marinade, letting excess marinade drip back into plastic bag, and place on grill. Sprinkle with sea salt and freshly ground pepper. Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total (cut into one to check). Transfer to a carving board and let rest for 5 minutes.
5. Meanwhile, pour the remaining peanut sauce into a small saucepan and add 2 tablespoons water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 tsp. water. Slice the pork and serve with the sauce on the side.