Peanut butter is a precious commodity to me here at $7 a pop at the grocery store or  part of a my 50 lb. weight limit flying back from the US.  So despite my love of combining peanuts with meat, I've resisted flagging many recipes that would use a 1/2 c. of pb in one fell swoop.  It's just a little more tempting to wait and combine it with something chocolate instead ...


But this recipe stated "preferably a natural variety" and natural peanut butter I can DO here.  That stuff doesn't have nearly the price tag or nearly the great taste of classic American Skippy.  And by the time it was combined with the coconut milk, soy sauce, and lime juice and then cooked on the grill no one knew the difference.  And I was able to enjoy one of my favorite favorite combinations.




Perfectly tender and juicy pork with a nice crispy, crust of sweet peanut flavor.


...  And a little extra drizzled over for good measure!


Grilled Asian Pork Tenderloin with Peanut Sauce

From Fine Cooking


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 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.



0 #2 Junglewife 2011-08-28 16:48
Yum, Asian I can definitely do here! Thanks for sharing the recipe! :-)
0 #1 thisnomad 2011-08-28 14:30
That sounds good. I would think that you could always used the natural stuff in those types of recipes, saving the delicious kind for desserts and toast! I might have to try this.

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