Tame Thai Tenderloin
Recipe type: Pork
Serves: 4
  • 2 pork tenderloins; (3/4 to 1 pound each)
  • 3/4 Cup (half of a 14 ounces can); coconut milk
  • 1/4 Cup soy sauce
  • 20 garlic; minced or pressed
  • 1 1/4 teaspoons ground coriander
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon Asian red chili paste; (or liquid hot pepper)
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon Cayenne
  • 1/2 teaspoon sugar
  1. Rinse meat and pat dry. Trim fat and silvery membrane from tenderloins. Fold under thin ends of tenderloins to make each piece evenly thick; tie to secure. Put meat in a zip-lock heavy plastic bag (about 2-Quart size).
  2. In a small bowl, mix coconut milk, 3 Tablespoons soy sauce, garlic, 1 teaspoon coriander, white pepper, and chili paste; pour over meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours. Turn meat over several times. Lift meat from marinade and drain briefly; discard marinade.
  3. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds).
  4. Cook, turning often to brown evenly, until meat is no longer pink in thickest part (cut to test), 18 to 22 minutes, or until a thermometer inserted in center of meat (not folded end), registers 155 degrees.
  5. In a small microwave-safe bowl, combine lemon juice, remaining 1 Tablespoon soy sauce, remaining 1/4 teaspoon coriander, cayenne, and sugar. Heat in microwave oven on full power (100%) until mixture is hot, about 30 seconds.
  6. Cut meat across the grain into thin, slanting slices. Spoon sauce onto meat to taste.
Makes 4 servings.

Per Serving: 5 calories (37% from fat), 11 g fat (6.1 g sat.), 737 mg sodium, 119 mg cholesterol.
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