Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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