Not your typical marinade; the spices, peanut butter, and Sriracha transform your typical cut of pork into a weeknight trip to the far east!
Peanut Butter Pork Tenderloin
- 1/2 pound Pork Tenderloin (sliver skin removed)
- 3 tablespoons Peanut Butter
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1 tablespoon Light Sesame Oil
- 2 tablespoons Sriracha
- Freshly Ground Black Pepper
- 1/4 cup Lightly Salted Roasted Peanuts (coarsely chopped)
- 1/2 cup Bean Sprouts
- 1 small Jalapeno (shaved thin into rings)
- 1 Scallion (sliced thin on a bias; white & green part)
- 1/4 cup Picked Cilantro Leaves
- 1/4 cup Shaved Radish
- 1 Lime (juiced)
- Olive Oil (to taste)
- In a small mixing bowl, whisk together the Peanut Butter, Soy Sauce, Rice Wine Vinegar, Light Sesame Oil, Sriracha and some Freshly Cracked Black Pepper. Place your tenderloin in a gallon- sized bag and pour the marinade over it. Seal the bag and refrigerate for 3-4 hours or up to overnight.
- Preheat your grill or grill pan to medium-high heat.
- Remove the Tenderloin from the marinade and let it sit for about 30 minutes to take the chill off of it.
- Season the Pork with Salt and Freshly Ground Black Pepper and drizzle it with Olive Oil. Place it on the grill and cook until nice and grill marked on each side, about 20 minutes.
- While the Pork is cooking, mix together your salad. Combine the Peanuts, Bean Sprouts, Jalapeno, Scallion, Cilantro, Radish and Lime Juice. Season with Salt and Freshly Ground Black Pepper and then drizzle with some Olive Oil. Set aside.
- Remove the Pork from the grill and let it rest for at least 5 minutes. Slice and serve with the salad on top.