Servings: Serves four to five
1 cup light coconut milk
1/2 cup smooth, natural peanut butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons brown sugar
2 cloves garlic, minced
2 teaspoon ground coriander
2 small pork tenderloins (about 2 pounds)
Extra Virgin Olive 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; 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. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
When you're ready to cook the pork...heat a gas grill with 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 tablespoons water; bring to a boil (*WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices), reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 teaspoons water. Slice the pork and serve with the sauce on the side.
Serving Suggestion: Serve with steamed jasmine rice and stir-fried snow peas or vegetable mix.
Original recipe from: http://www.finecooking.com/recipes/grilled-asian-pork-tenderloin-peanut-sauce.aspx