Coconut-Marinated Pork Tenderloin with Green Onion-Peanut Relish
In this recipe from Chef Bobby Flay, a savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to that of a Mexican habanero chili, the fruity Scotch bonnet chili is a quintessential Jamaican ingredient that drives home the Caribbean influence of this dish. The green onion-peanut relish adds an herbaceous crunch to the silky texture of the pork. If desired, you can pulse part of the relish in a food processor to make a chunky puree and leave the rest for sprinkling on top.
Ingredients:
- 1 can (14 fl. oz.) unsweetened coconut milk
- Grated zest of 2 limes
- Juice of 2 limes
- 1 heaping Tbs. mild curry powder
- 2 tsp. mild Spanish paprika
- 6 garlic cloves, finely chopped
- 3 Tbs. grated fresh ginger
- 1 Scotch bonnet chili, chopped, or 2 Tbs. Scotch bonnet hot
sauce - 1/4 tsp. coarsely ground pepper
- 1 pork tenderloin, about 2 lb., trimmed of excess fat
- 2 Tbs. canola oil
- Kosher salt, to taste
- 4 green onions, green and pale green parts, halved lengthwise
and finely chopped - 2 Tbs. finely chopped fresh cilantro
- 1/8 tsp. ground allspice
- 1/2 cup coarsely chopped roasted peanuts
- Hot sauce for serving
Directions:
In a bowl, combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet and pepper. Add the pork and turn to coat in the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours.
Prepare a grill for indirect grilling over high heat. Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels.
Brush the pork with the oil and season with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150°F, about 12 minutes more.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
In a bowl, combine the green onions, cilantro, allspice and peanuts and season with salt.
Cut the pork into 1/4-inch-thick slices. Sprinkle with the green onion-peanut relish and serve with hot sauce. Serves 4 to 6.
Adapted from Bobby Flay’s Barbecue Addiction, by Bobby Flay (Clarkson Potter, 2013).