Grilled Pork Tenderloin with Green Onion-Peanut Relish
Bobby Flay's Coconut-Marinated Pork Tenderloin
- 14 ounce can Unsweetened Coconut Milk
- 2 Limes (grated zest)
- 2 Limes (juice)
- 1 tablespoon Mild Curry Powder (heaping)
- 2 teaspoons Mild Spanish Paprika
- 6 Garlic Cloves (finely chopped)
- 3 tablespoons Fresh Ginger (grated)
- 1 Scotch Bonnet Chile (chopped) Or 2 tablespoons Scotch Bonnet Hot Sauce
- 1/4 teaspoon Black Pepper (coarsely ground)
- 2 pounds Pork Tenderloin (trimmed of excess fat)
- 2 tablespoons Canola Oil
- Kosher Salt (to taste)
- 4 Green Onions (green and pale green parts; halved lengthwise and finely chopped)
- 2 tablespoons Fresh Cilantro Leaves (finely chopped)
- 1/8 teaspoon Ground Allspice
- 1/2 cup Roasted Peanuts (coarsely chopped)
- Hot Sauce
- Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet, and pepper in a bowl. Add the pork, turn to coat in the marinade, cover, and refrigerate for at least 2 hours and up to 8 hours.
- Heat your grill to high for indirect grilling.
- Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels. Brush the pork with the oil and season with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes.
- Remove to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees Fahrenheit, about 12 minutes longer. Remove the pork from the grill, tent loosely with foil, and let rest for 10 minutes.
- Combine the green onions, cilantro, allspice, and peanuts in a bowl and season with salt.
- Slice the pork into the 1/4-inch-thick slices. Sprinkle with the green onion-peanut relish and serve with hot sauce.