Coconut Marinated Curry Pork Tenderloin

The savory coconut marinade infuses the pork with rich flavor while tenderizing the meat in this Caribbean influenced dish.

(modification of recipe originally from Bobby Flay)

Serves 8

MARINADE:

• 1 can (14 ounce) unsweetened coconut milk
• 3 tablespoons fresh ginger, grated
• 1 tablespoon mild curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon ground star anise
• 1 teaspoon paprika
• ¼ teaspoon coarsely ground black pepper
• 2 teaspoons dried New Mexico chiles, finely diced
• 6 cloves garlic, finely chopped
• 2 (1 pound each) pork tenderloins, trimmed of excess fat
• 2 teaspoons canola oil
• 1 teaspoon kosher salt

SAUCE:

• 1 cup packed fresh cilantro leaves (if you are not a cilantro fan, then substitute more fresh parsley)
• ½ cup packed fresh parsley leaves
• ¼ cup sliced green onion, green and pale green parts
• ¾ cup fresh lime juice
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• 2 cloves garlic, chopped
• ¼ jalapeno, chopped (adjust to your heat preference)
• 1 tablespoon honey

For the marinade, combine coconut milk through garlic in a zip lock bag. Add the pork and turn to coat in the marinade. Marinate in the refrigerator for at least 2 hours and up to 8 hours, turning meat occasionally. Remove the pork from the refrigerator 30 minutes before grilling and lightly pat dry with paper towels (be careful to not remove all of the marinade spices). Discard marinade.

Preheat grill to high heat for indirect grilling.

Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on sides, about 8 minutes (2 minutes per side). Move the pork to the cooler part of the grill and continue grilling about 14 minutes longer until an instant-read thermometer inserted into the center of the pork registers 150 degrees. Remove the pork from the grill, cover with foil and let rest for 10 minutes. Slice into ¼ inch thick slices.

For the sauce, combine cilantro through honey in a blender and blend until smooth. Add a little water if the sauce is too thick. Spoon the green sauce over the sliced pork.

Nutritional Info/Serving: Calories 197, Fat 9 g, Protein 24 g, Carbs 9 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 tsp