Grilled,Red Curry Marinated Pork Tenderloin

• Marinade: 1 13.5oz can Regular Coconut Milk
• 6- 10-12 oz pork tenders
• Garnish:Fresh basil leaves
• BBQ Sauce:
• 1 Package Thai Red Curry
• 1 cup dark brown sugar
• 1/3 cup (real) soy sauce
• For the Cole Slaw:
• 1 16oz pkg of prepared cloe slaw.
• Cole slaw dressing:
• 1/2 cup white vineger
• 1/4 cup sugar
• 2 tsp Kosher salt
• 1 tsp celery seed
• 1 cup Real Mayonaise

1. > Place them into a large container (i.e. ziplock bag, large bowl)>>Pour contents of 1 can of coconut milk into container turning loins around to coat well>> cover and refrigerate untill ready to use.
2. FOR THE COLE SLAW: Place the vinegar,sugar,salt,celery seed and Mayo in a large bowl and wisk together well>> Place the prepared cabbage in the bowl and toss with dressing until well coated >> cover and refrigerate.
3. FOR THE BBQ SAUCE: Combine curry, sugar and soy sauce in a sauce pan>> Heat on med. heat stiring until all ingredients are combined and disolved should be somewhat thick and shiny.
4. FOR GRILLING: Preheat Grill to Med. high>> Place loins on the hot grill for about 3 minutes>> Turn loins and brush on BBQ sauce Grill for 3 min. Turn and brush with BBQ. Continue turning and brushing for a total of 10 min. on each side or until internal temp. at thickest part of loin is about 140* to 145* F Remove the loins from grill let rest for 5 minutes and serve.>>> Tenderloins can be bias-cut into 2 or 3 pieces>> serve on a warm plate by first dripping a spoon or 2 of sauce on the plate place pieces of loin ontop of sauce and garnish with fresh basil. Serve with your favorite rice or potatos and Cole slaw.

marinade, pork tenders, fresh basil, bbq sauce, red curry, brown sugar, soy sauce, white vineger, sugar, kosher salt, celery, mayonaise

Taken from www.epicurious.com/recipes/member/views/grilled-red-curry-marinated-pork-tenderloin-1204215 (may not work)