Coconut-Marinated Pork Tenderloin With Scallion-Peanut Relish | Oregonian Recipes
A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to that of a Mexican habanero chile,...
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Ingredients
- 1 14-ounce can unsweetened coconut milk
- Grated zest of 2 limes
- Juice of 2 limes
- 1 heaping tablespoon mild curry powder
- 2 teaspoons mild smoked paprika (pimentón de la Vera)
- 6 cloves garlic, finely chopped
- 3 tablespoons grated fresh ginger
- 1 Scotch bonnet chile, chopped, or 2 tablespoons Scotch bonnet hot sauce
- 1/4 teaspoon coarsely ground black pepper
- 1 2-pound pork tenderloin, trimmed of excess fat
- 2 tablespoons vegetable oil
- Kosher salt
- 4 scallions, green and pale green parts halved lengthwise and finely chopped
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/8 teaspoon ground allspice
- 1/2 cup coarsely chopped roasted peanuts
- Hot sauce
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