Spiced Grilled Pork Tenderloin + Peanut Sauce and Cucumber Salad
– One month of free Martha & Marley Spoon meal kits delivered to your door.
– A Big Green Egg large grill—Martha Stewart’s favorite ($1100 value). If you haven’t tried one, it’s a charcoal grill that is ready as quick as a gas grill, and doubles as an awesome pizza oven.
– $265 voucher to spend at the Martha Stewart Wine Co.
– Free one-year subscription to Martha Stewart Living magazine (10 issues, $49.99 newsstand value). (I read it every month!)
I reeeeeally want a Foodess reader to win. Entry has no strings attached and only requires about a nanosecond, so you truly have no excuse.
As a part of the partnership, I got try Martha & Marley Spoon for myself. Have you jumped on board the meal delivery service bandwagon yet? Great for so many reasons.
I love to cook (clearly) but meal planning takes time and energy (and motivation). With a meal sub, you have all the ingredients and a recipe delivered to your door. It saves a ton of time in planning and shopping, and is really just so much fun. Opening up the box is like getting a Christmas stocking..
Plus, there’s no food waste (everything is delivered in the exact quantities you need). And you’re effortlessly trying new dishes! Every time I’ve gotten a meal subscription box (I’ve tried a couple), I’ve added a new recipe to my regular rotation.
Finally, you’re must less inclined to develop a concerningly-familiar relationship with your sushi chef (who has taught me several words in Japanese, yet continues to provide two sets of chopsticks for my standard meal for one. Is he trying to give me a hint I wonder?). You don’t need me to tell you that takeout is not fantastic for your health or your wallet.
Today, I’m sharing with you the delicious grilled pork tenderloin with peanut sauce recipe from my Martha & Marley Spoon box, which indeed will be made on repeat. In fact, I’ve already got plans to make it for a dinner with friends.
(The other recipe shown in photos is another from my box, a yummy harissa-rubbed steak with grilled pita salad)
I went with Martha’s suggested pairing for the pork recipe -this Cala di Poeti from the above-mentioned Wine Co (one of the prizes). I sampled an entire box of Martha’s hand-picked wines. The packs are great for people who are intimidated by choosing a bottle, or who want to just try out something new that has been vetted by a long-term wine lover.
(Side note: I really feel like I should get out of my sweat pants in order to casually toss around Italian wine names.)
The wine glasses are from Martha’s collection at Macy’s, as are the skewers and white serving boards. The recipe below is from Martha & Marley Spoon, only very slightly adapted from the original.
Thank you for supporting the thoughtfully-chosen partners who keep the Foodess kitchen running!
- 10 oz pork tenderloin
- 1/2 tbsp kashmiri chili powder OR substitute 1 1/4 tsp sweet paprika mixed with 1/8 tsp cayenne
- 1 medium 7 oz red onion
- 1 oz fresh ginger
- 2/3 cup coconut milk
- 1 lime
- 4 flour tortillas
- 1 1/2 oz peanut butter
- 1 1/2 tsp granulated sugar
- 1 persian cucumber
- Salt and pepper
- Light a grill if using and oil grates. Pat pork dry and transfer to a cutting board. Using a sharp knife, cut pork lengthwise, slicing halfway through. Open up like a book and place between sheets of plastic wrap. Pound until uniformly 1/2-inch thick. Rub with oil, 1/2 tsp chili powder, 1 tsp kosher salt and several grinds of pepper.
- Peel onion and cut into 1/2-inch thick slices, keeping rings intact. Reserving 3/4 of the best slices for grilling, finely chop the remaining 1/4 sliced onion. Peel and chop ginger. Squeeze 1/2 lime into a small bowl. Cut remaining half into wedges.
- Brush onion slices with oil and add to grill. Add pork to grill and cook over medium heat, turning once or twice, until onions are lightly charred and very tender and pork is lightly charred and cooked through, about 10 minutes. Transfer to a cutting board and loosely cover with foil to keep warm.
- Brush tortillas lightly with oil and grill, turning once or twice until lightly charred, about 2 minutes. Wrap in foil or a towel to keep warm.
- To make peanut sauce, heat 1 tablespoon oil in a medium saucepan over medium-high. Add ginger and chopped onion; cook until golden, 1-2 minutes. Add 1 teaspoon chili powder. Add coconut milk, 1 1/2 tsp sugar, 1/2 tsp salt, and 1/4 cup water; simmer until slightly reduced, about 5 minutes. Whisk in peanut butter and 1 tbsp lime juice; transfer to a bowl.
- Coarsely chop grilled onions. Trim ends from cucumber then thinly slice. Transfer both to a bowl and stir in remaining lime juice, 1 tbsp oil, and a pinch each salt and pepper. Cut pork crosswise into 1/2-inch slices. Serve pork with salad, tortillas, peanut sauce and lime wedges.