The pork tenderloin in the freezer had been calling to me: “You’ve made me the same way too many times. Try something new, foodNURD!” Who am I to argue? A friend sent this recipe along and it seemed it was high time to try it out. I marinated the pork in the creamy, smooth, sweet sauce for about eight hours which is about the maximum you’d want as you don’t want the lime juice breaking down the proteins and making the pork mushy. Anywhere from 20 minutes up to several hours will work well! I served this with basmati rice and a tangy salad of red pepper, carrot and snap peas with a white wine vinaigrette.
1 pork tenderloin
1/2 cup smooth peanut butter
1/4 cup soy sauce
3 tb fresh lime juice
3 tb dark brown sugar
2 large cloves garlic, minced
2 ts ground coriander
Vegetable oil for the grill
2 tb water
1. Combine and whisk til smooth the peanut butter, coconut milk, lime juice, brown sugar, garlic & coriander in a large, plastic Tupperware dish or baking dish.
2. Cut the tenderloin lengthwise almost all the way through. You want the two sides to remain attached. The pork should open like a butterfly (hence the name “butterfly cut”) or a book. If necessary, wrap it in plastic wrap and, using a meat mallet or a heavy pan, pound the pork down to 1/2″ thickness.
3. Place the pork in the marinade and refrigerate.
4. Clean the BBQ grill with some veg oil and then crank the temp up as high as it will go.
5. Drain off any excess marinade and place the pork on the grill. Cover and walk away. This should only need about 7 minutes to cook, turning once.
6. Meanwhile, place the marinade in a sauce pan with the water and bring to a boil. Reduce the heat and let it simmer for3 minutes. If it’s too thick, add a little more water.
7. When the pork is done, take it off the grill and let it rest for 5 minutes. Slice and serve, pouring the sauce over it.