It just wouldn’t be Grilling Month without a few recipes from Bobby Flay’s new grilling cookbook, Bobby Flay’s Barbecue Addiction. Well what do you know? We too have barbecue addictions! And like Flay, we’re always keeping our eyes open for the next great thing to throw on the grill. In this case, a coconut-tenderized pork loin with a fiery habanero twist.
A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing akin to that of a Mexican habanero chile, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient that drives home the Caribbean influence of this dish. The green onion-peanut relish adds an herbaceous crunch to the silky texture of the pork. Sometimes I pulse part of the relish in the food processor to make a chunky purée and leave the rest for sprinkling on top.
- 1 (14-ounce) can unsweetened coconut milk
- grated zest of 2 limes
- juice of 2 limes
- heaping tablespoon mild curry powder
- 2 teaspoons mild Spanish paprika
- 6 garlic cloves, finely chopped
- 3 tablespoons grated fresh ginger
- 1 scotch bonnet chile, chopped, or 2 tablespoons Scotch bonnet hot sauce
- 1/4 teaspoon coarsely ground black pepper
- 1 2-pound pork tenderloin, trimmed of excess fat
- 2 tablespoons canola oil
- kosher salt
- 4 green onions, green and pale green parts, halved lengthwise and finely chopped
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/8 teaspoon ground allspice
- 1/2 cup coarsely chopped roasted peanuts
- hot sauce
- Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet and pepper in a bowl. Add the pork, turn to coat in the marinade, cover and refrigerate for at least 2 hours and up to 8 hours.
- Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels.
- Brush the pork with the oil and season with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Remove to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150°F, about 12 minutes longer.
- Remove the pork from the grill, tent loosely with foil and let rest for 10 minutes.
- Combine the green onions, cilantro, allspice and peanuts in a bowl and season with salt.
- Slice the pork into 1/4-inch-thick slices. Sprinkle with the green onion–peanut relish and serve with hot sauce.
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