Yes, another edition of the Secret Recipe Club
month week I got to meander through the index at Bewitching Kitchen. Sally is a fellow expat but she’s from Brasil living in the US. Like me she loves to cook, exercise and golf. We share similar views on food and food production, although mine are just opinions and she knows the science to back them up…. She’s a biochemist, after all.
And she has a lot (really…. lots) of recipes, especially things that I don’t have on my blog which is always fun for me. There are long sections of breads and desserts and cookies and Brazilian recipes and even one on sous-vide! If I didn’t live in France where duck confit is everywhere I would definitely try her recipe.
As it is, since we are just getting back into grilling season, that is what I decided to look for. We were very happy with the Grilled Asian Pork Tenderloin with Peanut Sauce and I had enough leftover Peanut Sauce that I served it with simple, grilled Teriyaki chicken breasts the next night.
As always, I made modifications to suit our pantry. Check out the link above for the original recipe.
She butterflied the pork as it makes cooking a bit faster for a mid-week dinner. We eat late and never worry about little things like time so I left it whole.
Grilled Pork Tenderloin, Peanut Sauce
Total time: 55 minutes
- 14oz (420gr) pork tenderloin
- 1/2 cup Greek yogurt
- 1/4 cup peanut butter, creamy
- 2 tbs soy sauce
- 2 tbs lime juice
- 2 tbs dark brow, sugar
- 1 tbs minced ginger
- 1 clove garlic, minced
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tsp sesame oil
- Mix all ingredients except pork.
- Spoon over pork and let marinate for 30 minutes.
- When ready, cook pork on barbecue for 20 – 25 minutes, depending on thickness, reserving marinade.
- Pork is done at 140 F (60C). It will be slightly pink in the center which is perfect. If you don’t have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.
- When done let it rest for 3 – 4 minutes, then slice at an angle, into 1″ (2.5cm) thick slices and serve.
- While pork cooks heat marinade in a small saucepan, just until it starts to simmer.
- Cover, remove from heat and keep warm until needed
So…. What else looks good?
She has a French recipe for a savory Feta Zucchini Loaf that I’m definitely trying this summer.
Beef Wellington. It’s been years since I’ve had that and I’ve never made it. I’d probably do it with veal steaks, though as our beef is, well….
For a change on our Fish Hell Night I’ll try something Brazilian: Shrimp Moqueca.
Chicken Thighs with Artichokes and Capers – We eat anything with artichokes and capers.
The Roasted Lemon Vinaigrette I’m making this week. My lettuce is getting big enough to pick for a salad.
Thanks, Sally…. I have so many things to try from your blog.