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light coconut milk smooth peanut butter soy sauce lime juice dark brown sugar garlic ground coriander pork tenderloin
Viewed: 8 - Published at: 5 years agoIngredients
- 1 cup light coconut milk
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons dark brown sugar
- 2 large garlic cloves, minced (2 1/2 teaspoons)
- 2 teaspoons ground coriander
- 2 (1 lb) pork tenderloin (about 2 pounds total)
Method
- In large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, 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.
- Place the pork loins in a bowl with marinade and turn to coat. Let marinate 10-20 minutes, (or up to several hours in the refrigerator.)
- While pork marinates, heat gas grill on high, clean and oil grates.
- Remove tenderloins from marinade, letting excess marinade drip back into the bowl, (don't discard the marinade.).
- Grill, uncovered, turning once, until just cooked through, 5-7 minutes. (Cut into one to check.) Transfer to a carving board and let stand 5 minutes.
- Meanwhile, pour marinade into small saucepan and add 2 tablespoons of water, bring to boil, reduce heat and simmer for 3 minutes. If sauce seems too thick, thin it with 1-2 tablespoons water.
- Slice pork and serve with sauce on the side.
