Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce
User Reviews
4.8
18 reviews
Excellent
Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce
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This Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce is packed with delicious flavors and is perfect served with coconut jasmine rice and an easy cucumber salad for dinner. Don’t forget coconut mango sticky rice for dessert!
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Ingredients
- 1 pork tenderloin about 1 pound
- cilantro for garnish, or basil leaves
Marinade
- 1 cup coconut milk
- 1 shallot minced
- 3 Tablespoons lemongrass 1 stalk, white part chopped, chopped
- 1 Tablespoon ginger grated
- 2 garlic minced, cloves
- 2 Tablespoons brown sugar
- 2 Tablespoons lime juice juice of 1 lime
- 1 Tablespoon fish sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/4 cup peanut butter creamy
Thai Cucumber Salad
- 1 pound cucumber peeled, halved, and cut into 1/4-inch slices, Persian
- 2 shallots thinly sliced, small
- 1 Thai chilies sliced in half, or serrano chilies
- 2 Tablespoons lime juice
- 2 Tablespoons granulated sugar
- 1 Tablespoon coconut milk
- 1/2 teaspoon salt
Instructions
- Combine all of the marinade ingredients except for the pork tenderloin in a bowl and whisk together. Place the pork tenderloin in a large ziptight bag and pour the marinade over it, sealing well and marinating in the refrigerator for at least 30 minutes and up to 24 hours.
- Remove the meat from the fridge for 30 minutes to 1 hour before cooking and let it sit on the counter to take off the chill. When ready to cook, heat the grill to high and place the the marinated pork tenderloin on the hot grill. Reserve the marinade.
- Grill the marinated pork tenderloin over high heat with the lid closed for 5-6 minutes, then flip it over and grill another 5-6 minutes. Turn the grill off but leave the lid closed and let the tenderloin continue to cook for another 5 minutes until it reaches 140-145 degrees F on an instant-read meat thermometer. Pull the meat off the grill and let rest for 5-10 minutes before slicing.
- While the meat is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for a minute or two to kill any bacteria and thicken it into a wonderful coconut lime peanut sauce. After the pork tenderloin is sliced and ready to serve, drizzle it with the sauce and serve any reminder on the side.
- Combine the cucumber salad ingredients in a bowl for 15 minutes in the refrigerator. Remove the serrano peppers and serve. If you prefer a spicy salad, you could very thinly slice the serrano pepper and leave it in the salad.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
28g
(9%)
Protein
31g
(62%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
74mg
(25%)
Sodium
964mg
(40%)
Potassium
1015mg
(22%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
222IU
(4%)
Vitamin C
11mg
(12%)
Calcium
70mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 964mg | 40% |
| Potassium | 1015mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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