Grilled Pork Tenderloin with Thai Chile-Coconut Tomato Salad


2 pork tenderloins, 1 1/2 to 2 pounds total
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 lime, juiced

2 Tablespoons extra-virgin olive oil
1 (1-inch) piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 lemongrass stalk, white part only, chopped into small pieces
1 fresh red jalapeño​, cut into rounds
1 (14-ounce) can unsweetened coconut milk
1 teaspoon sugar
1 lime, juiced
1 Tablespoon fish sauce
Kosher salt and freshly ground black pepper
Stems from 1/4 bunch fresh cilantro

1 1/2 cups shredded, unsweetened coconut
2 pounds fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red)
1/2 small red onion, slivered
1 fresh red jalapeno, thinly sliced
Leaves from 1/4 bunch fresh cilantro
Handful fresh mint leaves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 scallions, trimmed and chopped


Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.

For the Chile-Coconut Sauce: Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and jalapeño​ and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or food processor.

Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towels, and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes.

Remove from the grill and let rest for a few minutes. To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.

How to Serve it Up

Square Dinner Plate
Round Dinner Plate
Dinner Plate