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• 1/2 c. coarsely chopped roasted peanuts
• Hot sauce
Combine coconut milk, lime zest and juice, curry powder, paprika, garlic, ginger, Scotch bonnet and pepper in bowl. Add pork, turn to coat in marinade, cover and refrigerate for at least 2 hours and up to 8 hours.
Heat grill to high for indirect grilling. Remove pork from refrigerator 30 minutes before cooking and pat dry with paper towels.
Brush pork with oil and season with salt. Put pork directly over heat and cook until charred on all sides, about 8 minutes. Remove to cooler part of grill (indirect heat) and continue grilling until an instant-read thermometer inserted into center of pork registers 150 degrees, about 12 minutes longer.
Remove pork from grill, tent loosely with foil, and let rest for 10 minutes.
Combine green onions, cilantro, allspice and peanuts in bowl and season with salt.
Slice pork into 1/4-inch-thick slices. Sprinkle with green onion-peanut relish and serve with hot sauce.
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