Title: Tame Thai Tenderloin
Categories: Ham/pork, Main dish, China, Thailand, Archived
Yield: 4 Servings

2 Pork tenderloins (3/4 to 1
-pound each)
3/4 c Coconut milk (1/2 of a 14oz
-can
1/4 c Soy sauce
2 Garlic cloves; minced
1 1/4 ts Ground coriander
1/2 ts White pepper
1/4 ts Asian red chili paste (or
-liquid hot pepper seasoning
1 tb Lemon juice
1/4 ts Cayenne
1/2 ts Sugar

Rinse meat and pat dry. Trim fat and silvery membrane from tenderloins.
Fold under thin ends of tenderloins to make each piece evenly thick; tie to
secure. Put meat in a zip-lock bag (about 2 quart size). In small bowl,
mix coconut milk, 3 Tbs soy sauce, garlic, 1 tsp coriander, white pepper,
and chile paste; pour over meat. Seal bag and rotate to coat meat with
sauce; chill 3 to 6 hours. Turn meat over several times.
Life meat form marinade and drain briefly; discard marinade. Place meat
on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning often to brown evenly, until meat is no longer pink in
thickest part (cut to test), 18 to 22 minutes, or until a thermometer
inserted in center of meat (not folded end) registers 155 degrees.
In a small microwave-safe bowl, combine lemon juice, remaining 1 tbs soy
sauce, remaining 1/4 tsp coriander, cayenne, and sugar. Heat in a microwave
oven on full power (100 percent) until mixture is hot, about 30 seconds.
Cut meat across the grain into thin, slanting slices. Spoon sauce onto
meat to taste. Makes 4 servings.

Recipe by Harold Merkow from the Sunset Recipe Annual 1994 Edition

Formatted by Pegg Seevers 4/14/94 Submitted By THE DAILY BREEZE FOOD
SECTION, JULY 15, 1992

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip