From the Fine Cooking Grilling magazine 2011. One of my husband's favorites, served with steamed rice or stir-fried spinach or snow peas.
In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.
Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost but not quite through, so the halves remain attached. Open each tenderloin like a book, cover with plastic wrap and pound to an even 1/2 inch thickness with a meat mallet or the bottom of a small skillet. Put the tenderloins in the bowl with the marinade and turn to coat. Let sit for 10-20 minutes (or up to several hours) in the refrigerator.
While the pork marinates, heat your gas grill with all the burners on high. Clean and oil the grates. Remove the tenderloins from the marinade, letting excess drip back into the bowl (don't discard the marinade). Grill the tenderloins covered, turning once until just cooked through, 5-7 minutes total. Transfer to a carving board and let rest for 5 minutes.
Meanwhile, pour the marinade into a small saucepan and add 2 T. water; bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat. If the sauce is too thick, thin it with 1-2 tsp. water. Slice the pork and serve with the sauce on the side. Serves 4-5.
1 cup light coconut milk
1/2 cup smooth peanut butter
1/4 cup soy sauce
3 T. fresh lime juice
3 T. dark brown sugar
2 large cloves of garlic, minced
2 tsp. ground coriander
2 small pork tenderloins (about 2 pounds total)