Sunday Supper: Coconut-Marinated Pork Tenderloin

  • Updated: June 15, 2013 - 2:00 PM

Coconut-Marinated Pork Tenderloin

Serves 4 to 6.

You can make a chunky purée from the green onion/peanut relish, if you prefer, by pulsing it in a food processor. Handle the Scotch bonnet chile carefully as you chop it. From “Bobby Flay’s Barbecue Addiction.”

1 (14-oz.) can unsweetened coconut milk

• Grated zest of 2 limes

• Juice of 2 limes

1 heaping tbsp. mild curry powder

• 2 tsp. mild Spanish paprika

• 6 garlic cloves, finely chopped

• 3 tbsp. grated fresh ginger

1 Scotch bonnet chile, chopped, or 2 tbsp. Scotch bonnet hot sauce (see Note)

1/4 tsp. coarsely ground black pepper

1 (2-lb.) pork tenderloin, trimmed of excess fat

• 2 tbsp. canola oil

• Kosher salt

4 green onions, green and pale green parts, halved lengthwise and finely chopped

2 tbsp. finely chopped fresh cilantro leaves

• 1/8 tsp. ground allspice

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