Recipe(tried): Grilled Asian Pork Tenderloin with Peanut Sauce, and Napa Cabbage Slaw

I have been wanting to try this easy pork tenderloin recipe for some time. I'm glad I did because DH and I really enjoyed it. I served it with the suggested jasmine rice and spinach but, I also wanted something with some crunch so I decided to try Bobby Flay's recipe for Napa Cabbage Slaw,even though I didn't have all of the correct ingredients. I had a bag of cole slaw mix, only a red bell pepper (no orange), and no snow peas. When I had put it together, I decided that it was not only too spicy(hot) for our tastes but also too sour so I added another tablespoon of mayonnaise, and a tablespoon of seasoned rice vinegar which is a bit sweet. The results, for our tastes were better. Next time, I would halve the Asian chili oil, but still use some seasoned rice vinegar.

GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE
by Pam Anderson
Serves four to five

1 cup light coconut milk
1/2 cup smooth peanut butter, preferably a natural variety
1/4 cup soy sauce
3 Tbs. fresh lime juice
3 Tbs. dark brown sugar
2 large cloves garlic, minced (2-1/2 tsp.)
2 tsp. ground coriander
2 small pork tenderloins (about 2 lb. total)
Vegetable oil for the grill

In a large bowl, whisk 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 (or up to several hours in the refrigerator).

While the pork marinates, heat a gas grill with all burners on high. Clean and oil the grate. Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don't discard the marinade). Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total (cut into one to check). Transfer to a carving board and let rest for 5 minutes.

Meanwhile, pour the marinade into a small saucepan and add 2 Tbs. water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 tsp. water. Slice the pork and serve with the sauce on the side.

Serve with steamed jasmine or short-grain rice and stir-fried spinach or snow peas.

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NAPA CABBAGE SLAW
Recipe courtesy Bobby Flay
Serves: 4 to 6 servings

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.