COCONUT-MARINATED PORK TENDERLOIN with GREEN ONIONS, PEANUTS

Prep: 25 minutes
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6

Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.

1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce

1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.

2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.

3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.

4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.

5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.

6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.

Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.