- 400ml tin coconut milk
- 6 heaped tbsp smooth peanut butter
- 4 tbsp soy sauce (I didn't have any so I used Oyster Sauce)
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 2 large cloves garlic, crushed (2-1/2 tsp.)
- 2 heaped tsps Bhuna Spice Mix (I'm sure you could use any of the Spice Pots Blends)
- 2 pork tenderloins
- Vegetable oil for the grill
In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and spices to make a smooth sauce ready for the barbeque or charcoal grill.
Trim the pork tenderloin of excess fat. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
To prepare the bbq pork tenderloins, open each tenderloin like a book, cover with plastic wrap and bash to an even thickness (about 2-3cm) with a meat mallet or the bottom of a small pan. Put the pork tenderloins in the bowl with the marinade and coat on all sides. Let marinate for 10 to 20 minutes whilst the barbeque heats up (or up to several hours in the fridge).
When BBQ is hot, oil the grills. Remove the marinated pork tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). Cook the pork tenderloins, turning once, until just cooked through - my original recipe said 7 minutes total but mine took more like 15 mins total to cook (cut into one to check or use a meat thermometer which should read about 140c). Transfer to a board and let rest for 5 minutes (cover with foil).
Meanwhile, pour the marinade into a small saucepan and add 2 tbsps water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with water. We had bbq pork wrap with slivers of cucumber. We then had the leftovers for lunch the next day with a spiced carrot salad.