PORK LOIN WITH PEANUT SLATHER

This is a wonderful tasting recipe, but I have yet to take a decent pic of it. I had some pics of it being served with roasted green beans and jasmine rice, but somehow or another I deleted the pics before I could post them. {sigh} You can use your oven or your grill. I've tried it both ways.

If you like peanut sauces, you'll like this. I usually make a double batch of the slather.

You'll need . . .

2 pork tenderloins, each about 12 ounces

Flavorless cooking oil to brush on the cooking rack

Trim off and discard any excess fat from the pork. Set aside the cooking oil, if grilling.

Ingredients for Slather

1/2 cup chunky peanut butter, salted

1/4 cup Chinese rice wine or dry sherry 

2 tablespoons dark soy sauce 

2 tablespoons white wine vinegar 

2 tablespoons honey

2 tablespoons flavorless cooking oil 

1 tablespoon dark sesame oil

1 tablespoon Sambal Badjak Fresh Ripe Chili Paste with Onion or other Asian chile sauce

4 cloves garlic, finely minced

2 tablespoons finely minced ginger 

1/4 cup minced green onion

To Make the Slather

In a small bowl, combine all the ingredi­ents for the peanut slather and mix to combine evenly. Reserve, cover, and refrigerate 1/2 cup of the slather. Evenly coat the pork with the remaining slather and refrigerate for at least 30 minutes or up to 8 hours. All advance preparation may be completed up to 8 hours be­fore you begin the final steps.


Final Steps

Thirty minutes prior to cooking, remove the pork and 1/2 cup reserved peanut slather from the refrigerator and bring to room temperature.

To Grill: If using a gas or electric grill, preheat to medium (350°). If using char­coal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the pork in the center of the rack. Make sure the pork is lying open on the grill. Cover the grill and regulate the heat so that it remains at a medium tempera­ture. Grill the pork until an instant-read thermometer registers 150° when in­serted deeply into the meat, about 20 minutes.


To Roast: Preheat the oven to 450°. Roast the pork until the internal temperature reaches 150°, about 30 minutes.

To Serve: Let the pork rest for 5 minutes. Cut the pork into serving-sized pieces and transfer to a heated serving platter or 4 dinner plates. Spoon the reserved peanut sauce around the meat and serve at once.