Pork Tenderloin with Chile Coconut Sauce

4 Servings
Pork Tenderloin
American
Marinade Grill Sauces Main Dish Pork Tenderloin American

2 k tenderloins 1 1/2 to 2 pounds total- usually one set of tenderloins
her Salt
ck pepper fresh ground
1/4 cup extra-virgin ve oil
1 e juiced-
2 tablespoons extra-virgin ve oil
1 ger 1 inch piece peeled and chopped
2 lic cloves chopped
1 ongrass 1 to 2 pieces white part only chopped fine
1 fresh red apeno cut into rounds
1 can (16 oz) onut milk
1 teaspoon ar
1 e, juiced
1 tablespoon h sauce (recommended: Nam pla)
Kosher salt and freshly ground ck pepper
1/4 bunch antro from stems or leaves

For Pork Tenderloin: Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator. Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes. Remove from the grill and let rest for a few minutes. For the Chile-Coconut Sauce: Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender. To serve, slice the pork and serve with the chile-coconut sauce.


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