Thai Grilled Pork
Peanut butter, soy sauce, and curry powder sound like an improbable combination, but they add great flavor and tenderness to pork tenderloin.
INGREDIENTS | SERVES 6–8
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- ¼ cup peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon curry powder
- ¼ teaspoon cayenne pepper
- 2 (1-pound) pork tenderloins
- 1 cup chopped honey roasted peanuts
In microwave-safe bowl, combine olive oil with onion and garlic; microwave on high for 2–3 minutes. Stir, then microwave for 1–2 minutes longer until very tender.
Remove bowl from microwave and add remaining ingredients except pork and chopped peanuts; mix well.
Cut pork tenderloin into 1½-inch cubes. Add to peanut butter mixture and toss; cover and refrigerate for 18– 24 hours.
When ready to grill, thread tenderloin on skewers. Grill for 8–11 minutes, turning once, until meat thermometer registers 155°F. As pork cooks, remove to a plate coated with peanuts; roll to coat, then serve.