Coconut-Marinated Pork Tenderloin with Green Onion-Peanut Relish | Williams Sonoma

Ingredients

• 1 can (14 fl. oz.) unsweetened coconut milk
• Grated zest of 2 limes
• Juice of 2 limes
• 1 heaping Tbs. mild curry powder
• 2 tsp. mild Spanish paprika
• 6 garlic cloves, finely chopped
• 3 Tbs. grated fresh ginger
• 1 Scotch bonnet chili, chopped, or 2 Tbs. Scotch bonnet hot<br>   sauce
• 1/4 tsp. coarsely ground pepper
• 1 pork tenderloin, about 2 lb., trimmed of excess fat
• 2 Tbs. canola oil
• Kosher salt, to taste
• 4 green onions, green and pale green parts, halved lengthwise<br>   and finely chopped
• 2 Tbs. finely chopped fresh cilantro
• 1/8 tsp. ground allspice
• 1/2 cup coarsely chopped roasted peanuts
• Hot sauce for serving