Ingredients

Instructions

  1. In large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic and coriander to make a smooth sauce.
  2. Trim the pork of excess fat and silverskin.
  3. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
  4. Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2 inch thickness.
  5. Place the pork loins in a bowl with marinade and turn to coat. Let marinate 10-20 minutes, (or up to several hours in the refrigerator.)
  6. While pork marinates, heat gas grill on high, clean and oil grates.
  7. Remove tenderloins from marinade, letting excess marinade drip back into the bowl, (don't discard the marinade.).
  8. Grill, uncovered, turning once, until just cooked through, 5-7 minutes. (Cut into one to check.) Transfer to a carving board and let stand 5 minutes.
  9. Meanwhile, pour marinade into small saucepan and add 2 tablespoons of water, bring to boil, reduce heat and simmer for 3 minutes. If sauce seems too thick, thin it with 1-2 tablespoons water.
  10. Slice pork and serve with sauce on the side.