Asian Pork Tenderloin with Peanut Sauce
Entree
Prep time:
20 mins
Total time:
40 mins
INGREDIENTS
- 1 cup light coconut milk
- ½ cup smooth natural peanut butter
- ¼ cup soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons dark brown sugar
- 1 large clove garlic, minced
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes
- 2 (1 pound) pork tenderloins
- ½ teaspoon Montreal Steak Seasoning
INSTRUCTIONS
- In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, coriander and red pepper flakes until smooth.
- Trim fat and silver skin from pork. Butterfly the tenderloins by splitting each one lengthwise, leaving about 1/2-inch connected. Open each tenderloin, cover with a double-thickness of plastic wrap and pound to an even ½-inch thickness with a meat mallet.
- Place the tenderloins in a large zippered bag, pour in ½ the marinade and place in refrigerator. Allow to marinate for several hours or overnight. Reserve remaining marinade in refrigerator to use for sauce.
- Remove pork from marinade and place on preheated grill. Sprinkle with Montreal Steak Seasoning. Cook for about 7 minutes on one side, then turn and cook for another 5 to 7 minutes or until pork is cooked through. Place on cutting board and let rest for 5 minutes before slicing.
- While tenderloin is resting, pour the remaining marinade into a small saucepan and bring to a boil, reduce heat and simmer for 2 to 3 minutes. If sauce is too thick, thin it with water until it reaches desired consistency.
- Slice pork into ½ inch slices and serve with peanut sauce.
NUTRITION INFORMATION
CALORIES:
230
FAT:
9
CARBOHYDRATES:
5
SODIUM:
230
FIBER:
1
PROTEIN:
32
CHOLESTEROL:
85
Delicious Dietitian-Approved
Recipes for Everyday Wellness
Explore healthy, easy meals for energy, digestion, and wellness.
APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
