Easy grilled or broiled Pork Tenderloin with Indonesian Style Peanut Sauce, flavoured with coconut milk, lime juice and coriander.
If you are a fan of pork tenderloin, delicious sauces and quick and easy meals, then this one is for you! This Pork Tenderloin with Peanut Sauce is a regular in my household for all those reasons :)
Let’s talk about the sauce first. It’s Indonesian in it’s flavours, with a nice bit of ground coriander to complement the peanut butter, soy sauce and coconut milk. A generous hit of fresh lime juice lightens and freshens the flavours. The fresh lime juice is a must!
The pork itself is a simple tenderloin, cut in half lengthwise and flattened. Doing this means the pork will cook really quickly, either on the grill, in a hot grill pan on your stove-top or under the broiler in your oven. The recipe starts with 2 tenderloins and will serve 5-6. For a smaller meal, halve the sauce recipe and use only 1 tenderloin.
Cook’s Notes for Pork Tenderloin with Indonesian Style Peanut Sauce
A quick marinade is all that is needed, but if you like, you can start it marinating well ahead (up to 8 hours) and then just cook it up when you’re ready. While the pork cooks, the left-over marinade is set to reduce on the stove-top in to a rich and flavourful sauce.
Serve with a simple vegetable and/or with rice for a delicious and easy weeknight meal (that’s also company worthy!).
Pork with Indonesian Style Peanut Sauce
- 1 cup full-fat coconut milk
- 1/2 cup smooth peanut butter, natural or regular
- 1/4 cup soy sauce
- 3 Tbsp fresh lime juice
- 3 Tbsp dark brown sugar
- 2 cloves large garlic, minced
- 2 tsp . ground coriander
- 2 small small pork tenderloins (about 2 lb. total)
In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.
Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost, but not quite all the way through, so the halves remain attached.
Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes on the counter (or up to several hours in the refrigerator).
While the pork marinates, heat a BBQ on high. Remove the tenderloins from the marinade, letting the excess marinade drip back into the bowl (don’t discard the marinade). Grill the tenderloins, turning once, until just cooked through, 5 to 7 minutes total. Transfer to a carving board and let rest for 5 minutes.
*Alternately, preheat oven broiler to high with rack about 6-inches from heat. Place tenderloins on a foil-covered baking sheet and broil, turning once, until cooked through, about 10-12 minutes. You could also cook in a large grill pan on the stove-top.
Meanwhile, pour the remaining marinade into a small saucepan and add 1 Tbsp. water. Bring to a boil then reduce the heat and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with a tiny bit more water. Slice the pork and serve drizzled with sauce. Additional sauce can be placed in a small bowl for passing.