Grilled Asian Pork Tenderloin With Peanut Sauce

1. 1

   In large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic and coriander to make a smooth sauce.

2. 2

   Trim the pork of excess fat and silverskin.

3. 3

   Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.

4. 4

   Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2 inch thickness.

5. 5

   Place the pork loins in a bowl with marinade and turn to coat. Let marinate 10-20 minutes, (or up to several hours in the refrigerator.)

6. 6

   While pork marinates, heat gas grill on high, clean and oil grates.

7. 7

   Remove tenderloins from marinade, letting excess marinade drip back into the bowl, (don't discard the marinade.).

8. 8

   Grill, uncovered, turning once, until just cooked through, 5-7 minutes. (Cut into one to check.) Transfer to a carving board and let stand 5 minutes.

9. 9

   Meanwhile, pour marinade into small saucepan and add 2 tablespoons of water, bring to boil, reduce heat and simmer for 3 minutes. If sauce seems too thick, thin it with 1-2 tablespoons water.

10. 10

    Slice pork and serve with sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.