Thai Grilled Pork Tenderloin

Step 1: Marinade ... Add all the ingredients to a small food processor or blender; and, pulse to combine. As far as the pepper goes; I usually use a Thai chili. They are very hot (spicy) and, available at most grocery stores, or any Asian Market. A serrano pepper or jalapeno can also be substituted. Depending on your spice level, you can remove most of the seeds and ribs - but, I leave them in. It really won't be too hot.

Step 2: Pork ... Add 2/3-3/4 of the marinade to a plastic ziploc bag; or you can use a glass baking dish. Add the pork, seal the bag and 'squish' to make sure it is all combined; or, if adding to a baking dish - flip the pork several times until it is all covered; then, wrap tightly with plastic wrap. Both methods work well. Cover the remaining marinade, and refrigerate. It will be used as a garnish. Marinate 2-8 hours; the longer, the more flavor - but, since there is citrus in the marinade - no more than 8 hours.

Step 3: Grill ... I prefer an outdoor grill - but, a grill pan will work just fine. Well oiled; then, grill each side, until you get a nice char - and, golden brown. Transfer to indirect heat, and cook until you get an internal temperature of 135-140 degrees. Once the pork is done, transfer to a serving platter; and, cover to rest. At least 10-15.

Step 4: Sides ... As the pork rests, prepare the sides. I love rice and stir fried vegetables. But, prepare your favorites.

Step 5: Finish, Serve, and ENJOY! ... Thick slice the tenderloin, and serve family style over the rice. Drizzle the extra marinate over the top; and garnish with mint and cilantro. Serve the stir fry vegetables along the side of the tenderloin.