When asking my husband what dinner he wanted for Father’s Day, his answer was “pork tenderloin with the peanut sauce,” and I have to be honest–I was pretty excited for this meal myself. I hadn’t made this for a long time, and I was once again reminded that it’s definitely in my book of favs. Here’s the recipe:
Grilled Asian Pork Tenderloin with Peanut Sauce (adapted from Fine Cooking Magazine)
For the marinade:
1 cup light coconut milk
1⁄2 cup smooth peanut butter preferably a natural variety
1⁄4 cup soy sauce
3 Tbs. fresh lime juice
3 Tbs. dark brown sugar
2 large cloves garlic minced 2-1/2 tsp.
2 tsp. ground coriander
1 Tbs. chili garlic sauce
2 small pork tenderloins (about 2 lb. total), cut silver skin from tenderloin
Vegetable oil for the grill
In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, chili garlic and coriander to make a smooth sauce.
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.
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 the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes (or up to several hours in the refrigerator).
While the pork marinates, heat a gas grill with all burners on high. Clean and oil the grate. Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). 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.
Meanwhile, pour the marinade into a small saucepan and add 2 Tbs. 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.
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