Recipe - Tame Thai Tenderloin

2 Pork tenderloins (Three fourths to 1
pound each)
Three fourths cup Coconut milk (One half of a 14oz
can
One fourth cup Soy sauce
2 Garlic cloves; minced
1 One fourth teaspoon Ground coriander
One half teaspoon White pepper
One fourth teaspoon Asian red chili paste (or
liquid hot pepper seasoning
1 tablespoon Lemon juice
One fourth teaspoon Cayenne
One half teaspoon Sugar

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 ziplock 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 microwavesafe bowl, combine lemon juice, remaining 1 tbs soy
sauce, remaining One fourth 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