Coconut-Marinated Pork Tenderloin with Green Onion-Peanut Relish
Coconut-Marinated Pork Tenderloin with Green Onion-Peanut Relish In this recipe from Chef Bobby Flay, a savory coconut bath infuses lean pork tenderloin with
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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
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