Recipe of the Week: Thai Chili Tenderloin

This tasty, easy meat recipe is great as a main protein but also works great as a hot appetizer using the sauce as a dip.

Prep: 5 minutes

Cooking: 20 minutes

4 servings
2 pork tenderloins (1/2 lb each)

1/2 teaspoon fresh ground pepper 

1 tablespoon olive oil 

3/4 cup coconut milk 

2 tablespoons soy sauce 

2 tablespoons fresh lemon juice 

1 tablespoon Asian chilli paste (Sambal Oelek) 

1 teaspoon honey

2 tablespoons chopped fresh coriander
Trim fat and membranes. Rub meat with pepper. Heat oil in a large fry pan to medium heat. Brown meat all sides (about 10 minutes). Stir together other ingredients except coriander. Add to pan. Scrape up any browned bits in the pan. Cover and cook at medium low temperature, turning often, until the pork is firm, approximately 10 minutes. Remove the meat. Stare in coriander.
Sliced meat diagonally across the grain. Overlap slices on warm plates and drizzle with sauce.
Nutrition: Calories 181, Protein 24.3 g, Fat 7.5 g, Carbs 4.4 g

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