Slice pork tenderloin crosswise into 16 slices. Place each pork slice between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet. Combine 1/4 cup coconut milk and 1 tablespoon red curry paste in a medium bowl. Add pork to bowl; toss. Cover and marinate in refrigerator 1 hour. Combine peanuts, 1/4 cup coconut milk, brown sugar, soy sauce, lime juice, and 1 tablespoon red curry paste. Preheat grill to medium-high. Remove pork from bag; discard marinade. Thread pork evenly onto 8 skewers; sprinkle evenly with kosher salt. Place skewers on a grill rack coated with cooking spray. Grill 3 minutes on each side. Serve with peanut sauce.
Loved the taste & tenderness of the pork in this recipe! I followed the recipe except i got a bit ahead of myself & forgot to pound the pork before putting it in the marinade! So i just put the slices on my veggie grilling rack instead of on skewers. didn't want to use the mallet and spray sauce all over the place. The whole family loved how tasty & tender the meat was and the dipping sauce was great! - Quite runny but quite tasty!
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