Caribbean Pork Tenderloin with Cilantro Chili Sauce

Ingredients

Carribbean Pork Tenderloin:

1 can unsweetened coconut milk

3 tablespoons grated fresh ginger

1 heaping tablespoon mild curry powder

1 tablespoon fresh lime juice

1 teaspoon ground star anise

1 teaspoon paprika

1/4 teaspoon coarsely ground black pepper

2 Scotch bonnet chiles, chopped/ or Habanero if you cut find Scotch Bonnets

6 cloves garlic, finely chopped

2 pounds pork tenderloin, trimmed of excess fat

2 tablespoons canola oil

Kosher salt

Cilantro Chili Sauce:

1 cup packed fresh cilantro leaves

1/2 cup packed fresh parsley leaves

1/4 cup sliced green onion, green and pale green part

3/4 cup fresh lime juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

2 cloves garlic, chopped

1/4 Scotch bonnet chile, chopped ( or Habanero)

2 Tbsp Honey

Directions

For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling.

Preheat the grill to high heat for indirect grilling. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer.

Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic, honey and Scotch bonnet in a blender and blend until smooth. Spoon the green sauce onto the plate and lay the slices of Pork on top.