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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?


  • 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


  • 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.


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Reviews (30 reviews)

  • maggielynn08 | 12/28/2020

    So, so good! I also added ginger and a little sesame oil to the marinade. The 7 minutes was perfect timing on the grill and I paired it with jasmine rice and green beans. Awesome recipe.

  • NordyGirl | 06/10/2019

    Fun to prepare, and super easy! I will definitely make this again, but I found the sauce lacking flavor. Next time I will add a bit more soy sauce (maybe even light--not lite--soy sauce you can get at Asian markets), Sriracha or red pepper flakes, more sugar, more garlic, and most importantly, grated GINGER. It needs ginger desperately, IMO. Thinly sliced green onions would be amazing as a garnish as well. Served with jasmine rice and cucumber salad. Yum!

  • Mintjuniper | 10/06/2018

    My four year old has proclaimed that this peanut sauce is even better than her favorite restaurant's version...and that I am a "good little cooker". Added to our favorites, because it really is that good (and easy, to boot)

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