July 1, 2014
Serves 4 to 6
1 (14-ounce) can unsweetened coconut milk
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 heaping tablespoon mild curry powder
1 teaspoon mild Spanish paprika
6 garlic cloves, finely chopped
3 tablespoons grated peeled fresh ginger
1 scotch bonnet, chopped, or 2 tablespoons Scotch Bonnet hot sauce
¼ teaspoon coarsely ground black pepper
1 (2-pound) pork tenderloin, trimmed of excess fat
2 tablespoons canola oil
4 green onions, green and pale green part, halved lengthwise and finely chopped
2 tablespoons finely chopped fresh cilantro leaves
1/8 teaspoon ground allspice
½ cup coarsely chopped roasted peanuts
1. Combine the coconut milk, lime juice, curry powder, paprika, garlic, ginger, Scotch Bonnet, and black pepper in a bowl. Add the pork, turn to coat in the marinade, cover, and refrigerate for at least 2 hours and up to 8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels.
3. Brush the pork with the oil and season with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Remove to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150°F, about 12 minutes longer.
4. Remove the pork from the grill, tent loosely with foil, and let rest for 10 minutes.
5. Combine the green onions, cilantro, allspice, and peanuts in a bowl and season with salt.
6. Slice the pork into ¼-inch-thick slices. Sprinkle with the green onion-peanut relish and serve with hot sauce.
Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.