Coconut-Marinated Pork Tenderloin With Scallion-Peanut Relish
"A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat 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 scallion-peanut relish adds an herbaceous crunch to the silky texture of the pork...."
INGREDIENTS
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1 14-ounce can unsweetened coconut milk
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Grated zest of 2 limes
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Juice of 2 limes
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1 heaping tablespoon mild curry powder
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2 teaspoons mild smoked paprika (pimentón de la Vera)
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6 cloves garlic, finely chopped
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3 tablespoons grated fresh ginger
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1 Scotch bonnet chile, chopped, or 2 tablespoons Scotch bonnet hot sauce
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1/4 teaspoon coarsely ground black pepper
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1 2-pound pork tenderloin, trimmed of excess fat
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2 tablespoons vegetable oil
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Kosher salt
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4 scallions, green and pale green parts halved lengthwise and finely chopped
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2 tablespoons finely chopped fresh cilantro leaves
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1/8 teaspoon ground allspice
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1/2 cup coarsely chopped roasted peanuts
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Hot sauce
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