Tame thai tenderloin
Yield: 4 Servings
Ingredients:
- 2 Pork tenderloins (3/4 to 1 -pound each)
- 3/4 c Coconut milk (1/2 of a 14oz -can
- 1/4 c Soy sauce
- 2 Garlic cloves; minced
- 1 1/4 ts Ground coriander
- 1/2 ts White pepper
- 1/4 ts Asian red chili paste (or -liquid hot pepper seasoning
- 1 tb Lemon juice
- 1/4 ts Cayenne
- 1/2 ts Sugar
Instructions:
Rinse meat and pat dry. Trim fat and silvery membrane from tenderloins. Fold under thin ends of tenderloins to make each piece evenly thick; tie to secure. Put meat in a zip-lock bag (about 2 quart size). In small bowl mix coconut milk 3 Tbs soy sauce garlic 1 tsp coriander white pepper and chile paste; pour over meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours. Turn meat over several times. Life meat form marinade and drain briefly; discard marinade. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook turning often to brown evenly until meat is no longer pink in thickest part (cut to test) 18 to 22 minutes or until a thermometer inserted in center of meat (not folded end) registers 155 degrees. In a small microwave-safe bowl combine lemon juice remaining 1 tbs soy sauce remaining 1/4 tsp coriander cayenne and sugar. Heat in a microwave oven on full power (100 percent) until mixture is hot about 30 seconds. Cut meat across the grain into thin slanting slices. Spoon sauce onto meat to taste. Makes 4 servings. Recipe by Harold Merkow from the Sunset Recipe Annual 1994 Edition Formatted by Pegg Seevers 4/14/94 Submitted By THE DAILY BREEZE FOOD SECTION JULY 15 1992
