One of my favorite dishes when we go out for Thai food is chicken satay with peanut sauce. I had a major craving for peanut sauce one night so I decided to make a similar dish using pork tenderloin. Fine Cooking had a great recipe that I used and added a few of my own ingredients. As a side dish I made some spicy green beans…what a great combination! It turned out amazing and satisfied my craving for Thai! As you know we have a video on Instagram here and here.
- 1 cup coconut milk
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 3 Tbs. fresh lime juice
- 3 Tbs. ginger, minced
- 3 Tbs. dark brown sugar
- 3 Tbs. garlic, minced
- 1 tsp. red pepper flakes
- 2 tsp. ground coriander
- 2 pork tenderloins
- 2 Tbs. mirin rice wine
- Vegetable oil for the grill
In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, ginger, brown sugar, garlic, red pepper flakes and coriander to make a smooth sauce.
Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes (or up to several hours in the refrigerator).
While the pork marinates, heat grill on high and oil the grill well . Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total. Transfer to a carving board and let rest for 5 minutes.
Meanwhile, pour the marinade into a small saucepan and add 2 Tbs mirin; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 tsp. more mirin. Slice the pork and serve with the sauce on the side.
Spicy green beans:
1 lb. green beans, blanched and set aside
2 Tbs. Thai sweet chili sauce
2 Tbs. chili garlic sauce
2 Tbs. honey
2 Tbs. minced ginger
2 Tbs. soy sauce
Mix all sauces, honey, ginger and soy sauce together. Set aside. Heat sauté pan on medium high heat and add 2 Tbs. canola oil.
(Adjust all sauces to your liking…if you like it sweeter or spicier..you can totally adjust to your liking!)
Add green beans and sauté for two minutes or until beginning to caramelize. Reduce heat and add sauce and reduce until a thick consistency. Serve immediately with sesame seed for a garnish.
Beijos e Tchau!