Grilled Asian Pork Tenderloin With Peanut Sauce

Grilled Asian Pork Tenderloin with Peanut Sauce is a delicious and flavorful dish that combines the richness of coconut milk, the nuttiness of peanut butter, and the tanginess of lime juice. The tender pork tenderloins are marinated in a creamy and savory sauce before being grilled to perfection. The result is juicy and tender pork with a slightly smoky flavor from the grill.

The peanut sauce, made with a combination of coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander, adds a creamy and tangy element to the dish. The marinade infuses the pork with its flavors, making every bite incredibly satisfying.

To prepare the dish, the pork tenderloins are butterflied and pounded to an even thickness, allowing for quick and even cooking on the grill. The marinade is used to coat the pork, infusing it with the delicious flavors. The tenderloins are then grilled until just cooked through, creating a beautiful caramelized crust while keeping the meat moist and tender. The remaining marinade is simmered to create a flavorful peanut sauce, which is served alongside the sliced grilled pork. The sauce adds an extra layer of richness and complements the flavors of the dish perfectly.

Grilled Asian Pork Tenderloin with Peanut Sauce is a crowd-pleasing dish that combines Asian-inspired flavors with the smokiness of the grill. It is perfect for summer barbecues or any occasion where you want to impress your guests with a delicious and easy-to-make dish.

SERVES: 4 t o 5

INGREDIENTS:

• 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
• 2 small pork tenderloins (about 2 lb. total)
• Vegetable oil for the grill

INSTRUCTIONS:

1. In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.
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 the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes (or up to several hours in the refrigerator).
4. While the pork marinates, heat a gas grill with all burners on high. Clean and oil the grate (see the sidebar on p. 67). 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.
5. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 300 CALORIES | 39G PROTEIN | 7G CARB | 12G TOTALFAT | 3.5G SAT FAT |
  2.5G MONOFAT | 0.5G POLY FAT | 100MG CHOL | 490MG SODIUM | 1G FIBER

NOTE:

• Serve with steamed jasmine or short-grain rice and stir-fried spinach or snow peas.