Grilling on the Weber, beer in hand, and the ballgame on the AM radio. Doesn't get much better.
Tonight, I cooked a grilled pork tenderloin with green curry. Started earlier in the day by marinating the pork in soy sauce, fresh squeezed orange juice and EVOO for four hours.
The curry sauce consists of the following ingredients: shallots, garlic, lemon zest and juice, EVOO, agave nectar, green curry paste and coconut milk.
Saluted the garlic and shallots (3 minutes, added the lemon zest and green curry paste (5 minutes), then added coconut milk (simmer 20 minutes. Let cool. Not pictured, I then put sauce in food processor and added cilantro, agave and more EVOO.
The tenderloins went on indirect heat for 18 minutes until internal temp reached 115. Turned once.
At 18 minutes
Then moved to direct heat to sear and finish cook. About 3 minutes a side.
Perfectly cooked to 145, juicy with a hint of pink in the meat. Delicious.
Pork was accompanied by grilled broccoli, rice and a nice spring salad with avocado, asparagus.
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Topic: Grilled pork tenderloin with green curry (Read 675 times)