Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Asian Pork Tenderloin with Peanut Sauce

Scott Phillips

Servings: 4-5

Why get take-out when you can marinate and grill these flavor-packed tenderloins faster than you could get to the restaurant and back?

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

Nutritional Information

      Nutritional Sample Size based on five servings
      Calories (kcal) : 300
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 100
      Sodium (mg): 490
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 39

Preparation

  • In a large bowl, whisk 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 gas grill with all burners on high. Clean and oil the grate. 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.
  • 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.

Serve with Slivered Red Pepper, Carrot & Snap Pea Salad and Steamed Jasmine Rice on the side.

Reviews

Rate or Review

Reviews

  • Hirsheys | 01/03/2016

    I also made this with chicken and found this to be easy and delicious. I made it on an indoor grill pan, which caused a bit of smoke (the marinade drips and burns, a bit) and only marinaded it in half the recipe so that I'd have uncontaminated sauce to serve with. Worked well!

  • Hirsheys | 01/03/2016

    I also made this with chicken and found this to be easy and delicious. I made it on an indoor grill pan, which caused a bit of trouble (the marinade drips and burns, a bit) and only marinaded it in half the recipe so that I'd have uncontaminated sauce to serve with. Worked well!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks