Pork Tenderloin QUEEN

Have I ever mentioned that I am the Queen of preparing pork tenderloin?  Because I think I am - I have done it in so many ways; encrusted in dijon and fancy mushrooms, chipotle and lime, lemon & rosemary, the list goes on and on.  But today I think I finally broke my record for awesomeness!  I don't want to brag too much - I mean, I don't think I would survive 2 seconds in MasterChef, I would probably be in fetal position the first time I heard Gordon's voice!  None the less, I'm pretty stoked to share the recipe I concocted for a meal I'm going to call Coconut Marinated Pork Tenderloin, which I served it with a spinach salad topped with Mango Salsa.  Todd is back and we are back on our modified paleo, so tonight's dinner was a big hit!!

Coconut Marinated Pork Tenderloin
Ingredients:
1 pork tenderloin
1 cup light coconut milk
1/4 cup smooth all natural peanut butter
1/4 cup soy sauce
juice of one large lime
3 tbsp brown sugar or agave nectar
3 large cloves garlic
1 red chili pepper (seeded if you don't like too spicy)
1 inch piece (nub) of ginger, peeled
handful of cilantro, coarse chopped

Method:
Combine all of the marinade ingredients in your food processor and pulse until smooth.  Remove the membrane and any excess fat from the tenderloin, butterfly it down the centre and add it to a large ziplock bag.  Pour the marinade in - squeeze out excess air and marinate overnight. 

Next day, get your grill heated to high (400degrees) grease the grill if you need to - every bbq is different; I don't care for greasing the grill, but Todd seems to always want to!  Anyhoo, remember how you butterflied the tenderloin last night?  This is going to help cook that tenderloin super quick - plus more surface area to get all nice and grilly, carmelized, if you know what I mean!  Place the tenderloin on the grill, get your sear on and drop the heat to medium high.  Depending on how you like your pork cooked, do anywhere from 7-10 mins per side.  IMPORTANT: don't throw away the marinade!!!  Pour it into a small saucepan and on medium high, bring to a boil.  Reduce heat and simmer until the sauce darkens up a little, thickens up and reduces slightly.  This is the best freaken sauce ever!

Once you reach the done-ness you like (ever so slightly pink would be nice - not PINK pink, but lightly blushed), remove from grill and let rest under a little foil tent. 

Simple Mango Salsa
Ingredients:
1 large ripe mango, peeled and cubed (about 1cm cubes)
1/4 cup red onion, finely diced
1/2 large red pepper, diced about the same size as the mango
large jalapeno, diced fine - with or without seeds - depending for your heat tolerance
1tbsp olive oil
juice of one lime
handful of cilantro, chopped fine
salt and pepper to taste

Method:
Add all ingredients together in a bowl and still.  Let sit at room temperature for about 30mins to allow the flavours to blend.  I served the salsa overtop a few handfuls of spinach, but this would also be a crowd pleaser served with tortilla chips ;)