Peanut-Curry Pork Tenderloin

Ben Johnson

Ingredients

• 12 Oz Pork Tenderloin (trim fat)

• 5 Tbs Coconut Cream

• 5 Tbs Peanut Butter (creamy or chunky)

• 1 tsp Thai Chili Paste or Crushed Red Pepper

• 1&#189 tsp Curry Powder

• 3 Tbs Soy Sauce

• 1 Tbs Vinegar

• 1 Tbs Oil

• 1 tsp Ground Ginger

Instructions

Mix all ingredients minus the pork in a bowl until a smooth paste forms. Use about a ¼ cup of the mixture to marinate the Pork tenderloin in overnight. Save remainder of sauce in refrigerator to apply as sauce and for basting.

Light your Egg and get her up to 350-400 degrees. Place tenderloin on a V-rack with drip pan and hold your Egg at 300 degrees for about 45 minutes to an hour (until well done). Meanwhile, divide your sauce in half. Use half to baste the pork with during the last 15-20 minutes, and the other half to heat up and serve as a sauce. You made need additional soy sauce to thin the sauce a little.

Notes

It may help to heat the sauce up to thin it out. Be careful not to heat it at too high a temp or to early as it will separate.
Another tip is add a tbsp or 2 of coconut milk if you have it on hand.

Number of Servings:

Time to Prepare: