This is wonderful! The amount made enough for 3 servings for 2 hungry peeps. The sauce recipe using 1/2 of a 13.5 ounce can coconut milk. The sauce is used to marinate the pork tenderloin, which once I removed to skewer; I cooked down into a dipping sauce. Subsequently, the portion I threw in the freezer has more sauce I made from the other 1/2 of coconut milk, which I also cooked down to thicken up. Serve with Peanut Noodles (10/27/2024 label: pasta). Original recipe is on Food Network. I did tweak a bit...
Ingrediets:
- 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
- 1 13.5 ounce can coconut milk
- 2 tablespoons canola oil, plus more to grease grill grates
- 4 garlic cloves, minced
- 1/4 cup packed brown sugar
- 1/3 cup fresh cilantro, plus more for topping, chopped
- 2 tablespoon tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons Sriracha
- Romaine lettuce leaves, for serving
- Chopped roasted peanuts and sliced scallions for topping
Directions:
Toss the prepared pork with half the coconut milk, canola oil, garlic, brown sugar, tamari, Sriracha and cilantro. Cover and refrigerate 4 hours.
Preheat a grill to medium and brush with canola oil. Thread the pork onto skewers. Grill the kebabs, turn occasionally, until marked and cooked through, about 12 minutes. Internal temperature minimum of 145-degrees.
While pork is grilling reduce marinade till thick and bubbly.
Serve over romaine lettuce leaves. Drizzle with sauce, top with peanuts, scallions and cilantro.
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