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.

Reprinted with permission from Bobby Flay’s Barbecue Addiction