Title: Tame Thai Tenderloin
Categories: Entree Meat Ethnic
Yield: 4 Servings

		Cross tmpj72b
2		Pork tenderloins; (3/4 to 1 lb. each)
3/4	c	(half of a 14 oz. can); coconut milk
1/4	c	Soy sauce
20		Garlic; minced or pressed
1 1/4	ts	Ground coriander
1/2	ts	White pepper
1/4	ts	Asian red chili paste; (or liquid hot peppe
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 heavy plastic bag (about 2-qt. size). In a small bowl, mix coconut milk, 3 tablespoons soy sauce, garlic, 1 teaspoon coriander, white pepper, and chili paste; pour over meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours. Turn meat over several times. Lift meat from marinade and drain briefly; discard marinade. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). 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 tablespoon soy sauce, remaining 1/4 teaspoon coriander, cayenne, and sugar. Heat in microwave oven on full power (100%) 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.

Per Serving:5 calories (37% from fat), 11 g fat (6.1 g sat.), 737 mg sodium, 119 mg cholesterol. Source: Sunset Magazine - May, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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