Thai Pork Tenderloin

I could not stop eating this. I didn't have high hopes for how it would turn out, but I thought it was amazing. I didn't use 2 tenderloins as the recipe calls for, but still made the full amount of sauce. It ended up being a perfect amount of sauce for the one tenderloin, so if you use the full 2 tenderloins, you might want to double the sauce recipe if you are a sauce lover like me. Also, my tenderloin took much longer than the specified 8-10 minutes to reach 145 degrees. I don't know if it was my stove top or a misprint in the recipe.













1 TB vegetable oil
2 (12-ounce) pork tenderloins, trimmed
1 1/4 cup coconut milk
1 TB grated fresh ginger
1 tsp sambal oelek chili paste (in the Asian food section of the supermarket)
1/4 cup minced fresh cilantro

Pat pork dry with paper towels and season with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to now-empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce is thickened and meat registers 145 degrees, 8-10 minutes. Transfer pork to carving board, tent loosely with foil, and rest for 5 minutes. Off heat, stir cilantro into sauce. Season with salt and pepper to taste. Slice pork and serve with sauce.

Recipe source: Cook's Country Magazine