Once the summer arrives, we tend to rely almost exclusively on our BBQ for dinners. It’s a long season though and that makes for a lot of grill-friendly meals! I’m always on the lookout for something new and different. This is new and different (for me, at least), spotted in an old Fine Cooking magazine and not tried until tonight.
I love grilled pork tenderloin any time but the addition of this Asian-inspired peanut sauce was fabulous. I loved the flavours of this marinade/sauce and conveniently, I had some leftover coconut milk in the freezer. I used Kraft™ peanut butter because it was all I had on hand and it was good, but I bet it would be even better with a natural peanut butter.
This was also a quick dish to get on the table. I made up the marinade mid-afternoon and left it in the fridge until we were ready to grill. Because the pork tenderloins are butterflied, they cook up quickly. I like quickly.
Serve this with some steamed jasmine rice and some greens (sauteed bok choy or pea pods, salad etc) for a quick and tasty meal.
Grilled Pork Tenderloin with Peanut Sauce
Summary: This is a quick, easy and delicious meal, perfect for those nights you don’t want to turn the oven on.
- 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
- In a large bowl, whisk together 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 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 BBQ on high. Remove the tenderloins from the marinade, letting the 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. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, pour the remaining marinade into a small saucepan and add 2 Tbsp. 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 in a small bowl on the side for dipping. Garnish with fresh chopped parsley or cilantro.
Prep time: 10 min | Cook time: 5 min | Total time: 30 min
Number of servings (yield): 8
Adapted From Fine Cooking, June 2007 | Photo