| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Ham/pork, Main dish, China, Thailand, Archived | 4 | Servings |
INGREDIENTS
| 2 | Pork tenderloins (3/4 to 1 pound each) | |
| 3/4 | c | Coconut milk (1/2 of a 14oz can |
| 1/4 | c | Soy sauce |
| 2 | Garlic cloves; minced | |
| 1 1/4 | ts | Ground coriander |
| 1/2 | ts | White pepper |
| 1/4 | ts | Asian red chili paste (or liquid hot pepper seasoning |
| 1 | tb | Lemon juice |
| 1/4 | ts | Cayenne |
| 1/2 | ts | Sugar |
INSTRUCTIONS
Rinse meat and pat dry. Trim fat and silvery membrane from tenderloins. Fold under thin ends of tenderloins to make each piece evenly thick; tie to secure. Put meat in a zip-lock bag (about 2 quart size). In small bowl, mix coconut milk, 3 Tbs soy sauce, garlic, 1 tsp coriander, white pepper, and chile paste; pour over meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours. Turn meat over several times. Life meat form marinade and drain briefly; discard marinade. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning often to brown evenly, until meat is no longer pink in thickest part (cut to test), 18 to 22 minutes, or until a thermometer inserted in center of meat (not folded end) registers 155 degrees. In a small microwave-safe bowl, combine lemon juice, remaining 1 tbs soy sauce, remaining 1/4 tsp coriander, cayenne, and sugar. Heat in a microwave oven on full power (100 percent) until mixture is hot, about 30 seconds. Cut meat across the grain into thin, slanting slices. Spoon sauce onto meat to taste. Makes 4 servings. Recipe by Harold Merkow from the Sunset Recipe Annual 1994 Edition Formatted by Pegg Seevers 4/14/94 Submitted By THE DAILY BREEZE FOOD SECTION, JULY 15, 1992 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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