Ingredients
Marinade: 1 13.5oz can Regular Coconut Milk
6- 10-12 oz pork tenders
Garnish:Fresh basil leaves
BBQ Sauce:
1 Package Thai Red Curry
1 cup dark brown sugar
1/3 cup (real) soy sauce
For the Cole Slaw:
1 16oz pkg of prepared cloe slaw.
Cole slaw dressing:
1/2 cup white vineger
1/4 cup sugar
2 tsp Kosher salt
1 tsp celery seed
1 cup Real Mayonaise
Preparation
Place them into a large container (i.e. ziplock bag, large bowl)»Pour contents of 1 can of coconut milk into container turning loins around to coat well» cover and refrigerate untill ready to use. FOR THE COLE SLAW: Place the vinegar,sugar,salt,celery seed and Mayo in a large bowl and wisk together well» Place the prepared cabbage in the bowl and toss with dressing until well coated » cover and refrigerate. FOR THE BBQ SAUCE: Combine curry, sugar and soy sauce in a sauce pan» Heat on med. heat stiring until all ingredients are combined and disolved should be somewhat thick and shiny.
FOR GRILLING: Preheat Grill to Med. high» Place loins on the hot grill for about 3 minutes» Turn loins and brush on BBQ sauce Grill for 3 min. Turn and brush with BBQ. Continue turning and brushing for a total of 10 min. on each side or until internal temp. at thickest part of loin is about 140* to 145* F Remove the loins from grill let rest for 5 minutes and serve.»> Tenderloins can be bias-cut into 2 or 3 pieces» serve on a warm plate by first dripping a spoon or 2 of sauce on the plate place pieces of loin ontop of sauce and garnish with fresh basil. Serve with your favorite rice or potatos and Cole slaw.
