Grilled Thai Pork Tenderloin With Coconut Lime Peanut Sauce Food

THAI-STYLE GRILLED PORK TENDERLOIN

Steps:

• For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
• For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
• Weave 2 pieces of pork onto each skewer.
• For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
• For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
• Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
• Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

GRILLED THAI PORK TENDERLOIN WITH SOBA NOODLE SALAD

Steps:

• Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a bowl, whisking to combine. Place the pork tenderloin in a resealable plastic bag or in a baking dish. Cover with half of the sauce, tossing to coat. Marinate the pork in the fridge for at least 2 hours, or even overnight.
• Place the remaining sauce in a saucepan. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened. You can do this and store it in the fridge, or heat it and serve right before you eat.
• Preheat your grill to medium-high heat - ideally we want the temperature to be around 500 degrees F. Let the grill heat for at least 15 minutes.
• While the grill is heating, I like to bring the water to a boil for my soba noodles. Cook them according to the directions on the package. After cooking, be sure to rinse them with cold water so they don't stick together.
• To make the soba noodle salad, toss the soba noodles with a few tablespoons of the remaining peanut sauce mixture. You can use as much as you like - you can even use all of it if you wish. Toss the arugula microgreens, carrots, peppers, cucumbers and cilantro in with the noodles. Taste the noodles and see if they need any more seasoning - if they do, add a sprinkle of salt and pepper. As a note, I like to assemble this salad while the pork tenderloin is on the grill.
• To grill the pork, remove the tenderloin from the marinade, allowing the marinade to drip off as much as it can. Place the tenderloin on the grill. You want to cook it for 20 to 25 minutes total. I turned it after 8 minutes, then turned it after 8 minutes again. You want the inside temperature to be 140-145 degrees F. Make sure to go by what the thermometer says, because the heat on every grill can differ!
• Once the tenderloin is finished, place it on a sheet pan or dish and let it rest for 20 minutes. After 20 minutes, slice it.
• Garnish your soba noodle salad with another drizzle of peanut sauce if you have some left, a sprinkle of peanuts, more cilantro if you want and the sliced hot peppers.
• I like to serve this by placing the pork tenderloin on top of the soba noodle salad. I think it makes for the prettiest presentation! But you can serve them separately as well. My preference is to serve the soba noodles cold (or, at least, cool) and the tenderloin warm. The combination is amazing! You can serve them both cold or hot, whichever you prefer. Serve with lime wedges for spritzing!

GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE

Steps:

• In large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic and coriander to make a smooth sauce.
• Trim the pork of excess fat and silverskin.
• Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
• Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2 inch thickness.
• Place the pork loins in a bowl with marinade and turn to coat. Let marinate 10-20 minutes, (or up to several hours in the refrigerator.)
• While pork marinates, heat gas grill on high, clean and oil grates.
• Remove tenderloins from marinade, letting excess marinade drip back into the bowl, (don't discard the marinade.).
• Grill, uncovered, turning once, until just cooked through, 5-7 minutes. (Cut into one to check.) Transfer to a carving board and let stand 5 minutes.
• Meanwhile, pour marinade into small saucepan and add 2 tablespoons of water, bring to boil, reduce heat and simmer for 3 minutes. If sauce seems too thick, thin it with 1-2 tablespoons water.
• Slice pork and serve with sauce on the side.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.