The relish adds a herbaceous crunch to the silky texture of the marinated pork. The chili pepper used here is a hot one; wear food-safe gloves or wash your hands thoroughly after prepping.
Serve with yellow or brown rice.
Coconut-Marinated Pork Tenderloin With Scallion-Peanut Relish
14 ounces unsweetened low-fat coconut milk
Grated zest and juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild smoked paprika (pimenton)
6 cloves garlic, finely chopped
3 tablespoons peeled, grated ginger root
1 Scotch bonnet chili pepper, seeded and chopped (may substitute 2 tablespoons Scotch bonnet hot sauce)
¼ teaspoon coarsely ground black pepper
2 pounds pork tenderloin (preferably in one piece), trimmed of silver skin and visible fat
2 tablespoons canola oil
4 scallions, light-green and dark-green parts, halved lengthwise then finely chopped
2 tablespoons finely chopped fresh cilantro leaves
∂ teaspoon ground allspice
½ cup coarsely chopped roasted, unsalted peanuts
Hot sauce, for serving
Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili pepper and black pepper in a large zip-top bag. Add the pork and seal, pressing as much air out as possible. Massage to coat evenly. Refrigerate for at least 2 hours and up to 8 hours.
Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels. Discard the marinade.
Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Brush the pork with the oil and season lightly all over with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Transfer to the indirect-heat side of the grill; cook for about 12 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees.
Transfer to a cutting board, tent loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, combine the scallions, cilantro, allspice and peanuts in a mixing bowl. Taste, and season with salt as needed.
Cut the pork crosswise into slices and arrange on a platter. Spoon the relish on top; serve with hot sauce.
Serves 4 to 6.
Per serving (based on 6): 310 calories, 35 g protein, 4 g carbohydrates, 17 g fat, 4 g saturated fat, 100 mg cholesterol, 125 mg sodium, 2 g dietary fiber, 1 g sugar.