Coconut Marinated Pork Tenderloin Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			PORK TENDERLOIN: 1 can unsweetened coconut milk 3 tablespoons grated fresh ginger 1 heaping tablespoon mild curry powder 1 tablespoon fresh lime juice 1 teaspoon Spanish paprika 1/4 teaspoon coarsely ground black pepper 2 3/4 habanero chili's, seeds and veins removed, chopped 6 cloves garlic, finely chopped 2 pounds pork tenderloin, trimmed of excess fat 2 tablespoons canola oil Kosher salt GREEN SAUCE: 1 cup packed fresh cilantro leaves 1/2 cup packed fresh parsley leaves 1/4 cup sliced green onion, green and pale green part 3/4 cup fresh lime juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 2 cloves garlic, chopped 1/4 habanero chili's, seeds and veins removed, chopped honey as needed
			For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels. Preheat the grill to high heat for indirect grilling. Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices. For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick. Spoon the green sauce over the sliced pork.