One of the most moist, tender cuts of meat is the pork tenderloin. In some markets outside the United States, this cut is referred to as a pork filet which may be more accurate. The equivalent beef cut is the beef tenderloin used to make filet mignon. The pork tenderloin cut, though, does get confused with the pork loin eye cut which is an excellent choice for a pork roast. Adding to the confusion is the use of the pork loin to make the pork tenderloin sandwich; a great sandwich but not nearly as tender as a pork tenderloin.
Here is one way that I like to prepare a pork tenderloin:
½ cup chunky, unsweetened peanut putter plus 2 tablespoons additional
½ cup unsweetened coconut milk
¼ cup lemon juice, freshly squeezed
3 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons sugar
1 piece freshly grated ginger (1 inch cube)
½ teaspoon salt
¼ teaspoon ground cayenne pepper
¼ teaspoon ground cinnamon
1 to 1 ½ pound pork tenderloin
Combine peanut butter, coconut milk, lemon juice, soy sauce, garlic, sugar, ginger, salt, cayenne, and cinnamon in glass bowl. Whisk until thoroughly combined. Divide in half. Place pork tenderloin in one gallon zipper stye storage bag and pour one-half the sauce over tenderloin making sure tenderloin is completely covered. Remove as much air as possible, seal, and store in refrigerator for at least one hour or until ready to grill.
Whisk in an additional 2 tablespoons peanut butter into remaining sauce to slightly thicken and set aside keeping at room temperature.
Heat grill to medium heat. About 30 minutes before grilling, remove tenderloin from refrigerator keeping it in the plastic bag. When ready to grill, remove tenderloin from marinade and discard marinade. Grill over medium heat for 20 to 25 minutes (5 to 6 minutes per side). Remove from grill and let tenderloin rest for about 5 minutes before slicing into ½ inch slices. Spoon reserved peanut sauce over slices and serve.