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
• 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.