In the summertime pork tenderloin is one of my favorite cuts of meat: it’s perfect on the grill, and its flavor profile (hello, Chef Michael! ;-)) can change quite a bit through the use of dry rubs or flavorful marinades. This recipe became a regular on our menu after I made it the first time. Butterflying the meat allows it to cook quickly, which is certainly a bonus for a busy cook, and the sauce is wonderful!
GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE
(adapted from a recipe by Pam Anderson, Fine Cooking magazine, June 2007)
Receita em portugues ao final desse artigo…
1 cup light coconut milk (I used regular)
1/2 cup smooth peanut butter (see comments)
1/4 cup soy sauce
3 T fresh lime juice
3 T dark brown sugar
1 clove garlic, minced
2T coriander, ground
1 T minced fresh ginger
2 pork tenderloins
oil to slightly rub on the grill
In a large bowl, whisk the ingredients together to make a smooth sauce. Trim the pork tenderloins, removing the silver skin. Butterfly the meat by splitting each tenderloin lengthwise almost all the way through, so that the halves stay attached. A nice tutorial can be found here. Open the meat like a book, cover with plastic to protect it while you pound it to 1/2-inch thickness using a meat mallet.
Reserve 1/3 cup of the marinade and place the meat in the bowl with the remaining marinade for 20 minutes to several hours in the refrigerator.
Heat the grill on high, oil the grate slightly to prevent the meat from sticking. Remove the tenderloins from the marinade, letting excess marinade drip into the bowl. Grill the tenderloins, covered, turning once, until just cooked (about 7 minutes total). Transfer to a cutting board and allow them to rest for 5 minutes before slicing at an angle.
Boil the reserved marinade for a couple of minutes and serve it alongside the meat.