Peanut Curry Barbecued Pork Tenderloin

Catherine L.

"Lean pork tenderloin is so quick to cook that you can grill it for a weeknight main course or set it up as the star of a party."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. In bowl, whisk together all marinade ingredients. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
  2. Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.
  3. Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
  4. Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.
  5. In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.
  6. Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.


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