Summer rainstorms might be winning the war on grilling, but I have finally won a battle–I have grilled! Yes, for one brief moment, the rain stopped, the clouds, parted, and a few rays of sunshine hit my face. Well, more like I decided to ignore the weather forecast and grill earlier in the day. Either way, it worked, and I was able to make this Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce. It’s a small win, but I’ll take it.
This Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce is packed with delicious flavors and is perfect served with coconut jasmine rice and an easy cucumber salad for dinner.
The list of ingredients for this recipe looks long-ish, but most of them are pantry staples for the marinade/sauce. I had to shop for the produce and coconut milk, but I had everything else, even the pork.
Remember the Oven Roasted Pork Tenderloin with Mustard, Garlic, and Herbs I made last month? The package had two pork tenderloins in it, and I froze the extra one. So no shopping for the pork, but I did have to remember to thaw it.
Oh, and I couldn’t find Persian cucumbers, so I went with a regular cucumber. The recipe didn’t call for it, but I took the extra time to seed it. A single English cucumber would have also worked and not needed to be seeded.
The total time given for this recipe was 30 minutes. I love quick recipes, but I wasn’t so sure this one would be that fast. It is for the pork, sauce, and a cucumber salad, after all. It turns out I wasn’t too far from that mark, though. Here is how the time broke down:
- 9 minutes to make the marinade
- 10 minutes to make the salad
- 17 minutes to make the pork and sauce
- 36 minutes total
That doesn’t include marinating the pork overnight or setting out to come to room temperature before grilling.
Things went very smoothly, but I did change up the order of the instructions. Here is how I went through the steps:
- Preheat the grill
- Make the cucumber salad
- Grill the pork
- Heat the sauce
I wanted to give the cucumber salad as much time as possible to marinate and making it first did just that. The grill was ready by the time it was done, so no waiting for it to preheat. And the sauce was easy to heat up while pork was grilling. I even had time to make some frozen jasmine rice while the pork rested and came up to the proper temperature.