Grilled Asian Pork Tenderloin with Peanut Sauce
Servings 4
Equipment
- Grill Pan or Grill
Ingredients
- ½ cup coconut milk
- ¼ cup smooth peanut butter
- 2 tbsp soy sauce
- 1½ tbsp fresh lime juice
- 1½ tbsp dark brown sugar
- 1 large clove garlic minced
- 1 tsp ground coriander
- 1 pork tenderloin silver skin removed
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the peanut sauce by whisking the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander.
- Prepare the pork by trimming the tenderloin of excess fat and removing the silver skin - click here for instructions.
- Butterfly the tenderloin by splitting it lengthwise almost but not quite all the way through, so the halves remain attached.
- Open the tenderloin (like a book), then cover with saran wrap, and pound to a ½-inch thickness with a meat mallet.
- Marinate the pork by placing it in a large zip-lock bag, then pour half the peanut sauce on top (reserving the other half). Squish it around so the meat is evenly coated. Place the meat in the refrigerator and marinate for 4 hours.
- Remove from the refrigerator 20 minutes before cooking to bring it to room temperature.
- Grill the pork by heating a large grill pan coated in cooking spray over medium-high heat.
- Remove the tenderloin from the marinade, then lightly season both sides with sea salt and freshly cracked pepper, to taste.
- Place the tenderloin on the HOT grill pan, then cook for 5 - 6 minutes before flipping and cooking for 3-4 minutes, or until the pork is cooked through.
- Transfer to a carving board and let it rest for 5 minutes before slicing and serving with the reserved peanut sauce on the side (I heated the sauce for 20-30 seconds in the microwave before serving). Enjoy.