Peanut Butter Pork

By chbounds

Ingredients

• Peanut Slather:
• Peanut Butter Pork
• 2 pork tenderloins, each about 12 ounces
• 1/2 c. chunky peanut butter, salted
• 1/4 c. Chinese rice wine or dry sherry
• 2 T. dark soy sauce
• 2 T. white wine vinegar
• 2 T. honey
• 2 T. flavorless cooking oil
• 1 T. dark sesame oil
• 1 T. Sambai Badjak Fresh Ripe Chili Paste with Onion or other Asian chile sauce
• 4 cloves garlic, finely minced
• 2 T. finely minced ginger
• 1/4 c. minced green onion
• 1/4 c. minced cilantro sprigs

Preparation

Step 1

Trim off any excess fat from the pork.

In a small bowl, combine all the slather ingredients. Reserve, cover, and refrigerate ½ c. of the slather**. Evenly coat the pork with the remaining slather and refrigerate for at least 30 minutes or up to 8 hours.

Thirty minutes prior to cooking, remove the pork and ½ c. reserved slather from the refrigerator and bring to room temperature.

Grill on the barbecue or cook indoors on a rack in a pan with a little water on the bottom. Convection Roast at 350 for 40 mins. to 140 degrees, then let sit for 15 minutes. It gets a little stinky as the coating chars.

** I put less slather on the pork and keep more reserved to put on afterwards.