Sunday, June 1, 2014

Pork Tenderloin with Peanut Sauce

1 cup coconut milk (we used coconut cream from Trader Joe's)
1/2 cup creamy peanutbutter
1/4 cup soy sauce
3 Tbsp. freshly squeezed lime juice
3 Tbsp. DARK brown sugar
2 large garlic cloves, minced
2 tsp. ground coriander
1/2 - 1 tsp. red pepper flakes
2 small pork tenderloins (about 2 pounds)
Oil (for grill - canola or coconut oil)

Trim and remove the silverskin of the pork. Butterfly the tenderloins and pound slightly to an even 1/2 inch thickness. Mix the first 8 ingredients in a large bowl until smooth. Place the tenderloins in the bowl and allow to marinade for at least 20 minutes on the counter or longer in the refrigerator.

Heat grill and clean the grate. Oil grate well. Remove the tenderloins allowing the marinade to drip off, back into the bowl. SAVE THE MARINADE!

Grill covered - turning once just until cooked through (slightly pink) for 5-7 minutes total. Transfer to the cutting board and allow to rest 5 minutes.

Heat leftover marinade in a pan on the stove and add up to 2 Tbsp. water. Bring to a boil and simmer for 3 minutes. Remove from the heat. If sauce is too thick, add more water.

Serve the pork with the peanut sauce on top or on the side. Add Sriracha sauce for more heat.

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