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Spicy Coconut Grilled Pork Tenderloin

Unique flavored pork loin with hints of Asian and Jamaican flavor
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Prep Time 15 minutes
Cook Time 25 minutes
Marinade 8 hours
Total Time 8 hours 40 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 1/2 lbs pork tenderloin unseasoned
  • 14 oz can coconut milk
  • grated zest of 2 limes
  • juice of 2 limes
  • 1 ½ TBS curry powder
  • 3 tsp mild Spanish paprika
  • 6 TBS garlic squeeze tube
  • 3 TBS ginger squeeze tube
  • 2 Scotch Bonnet peppers chopped
  • ¼ tsp black pepper
  • 2 tsp salt
  • 4 green onions sliced – only green/pale green parts
  • 2 TBS fresh cilantro – chopped
  • 1/8 tsp allspice
  • ½ cup roasted peanuts – chopped
  • Sriracha sauce

Instructions
 

  • Combine coconut milk, lime zest and juice, curry powder, paprika, garlic, ginger, Scotch Bonnet pepper, black pepper, and salt. Add marinade to pork tenderloin and place in Ziploc bag. Allow to marinate for at least 4-8 hrs in refrigerator.
  • Remove pork from refrigerator 30 mins before cooking. Grill on high heat directly to sear all sides, then grill with indirect heat until internal temperature reaches 145° F.
  • Remove pork from grill and allow to rest for 10 mins.
  • Coarsely chop peanuts in food processor. Combine with cilantro, allspice, and green onions to create relish.
  • Slice the tenderloin into ½ inch slices and garnish with peanut relish and serve with Sriracha sauce.