Grilled Pork Tenderloin with Peanut-Lime Sauce

This grilled Asian pork tenderloin recipe is an easy dinner to throw together on busy summer nights! 

Grilled Pork Tenderloin with Peanut-Lime Sauce | thefoodcharlatan.com The other day I was driving in the car when “Jeremy” by Pearl Jam came on. I turned it up and sang all the words, not because I’m really that into 90s grunge music, but because it’s nostalgic for me. I was 5 or 6 when Pearl Jam was big. But my older siblings (I’m the youngest of 5) loved it, just like they loved huge flood pants and pegging their jeans. (Kiiinda glad I missed that trend.)

But anyway, I’ve been listening to PJ since I was in the cradle practically, so of course I had to turn it up. I was belting out the chorus when the station suddenly went silent. Then the automated DJ came on–”Okay, we heard you. We got SO MANY dislikes on that song that we’ve decided to play something else. Tell us if you like this song better.”

Grilled Pork Tenderloin with Peanut-Lime Sauce | thefoodcharlatan.com

Can you believe that?? First of all, that’s an awesome way to run your radio station. You can text “like” or “dislike” during any song. “Jeremy” got so many dislikes that they wouldn’t even finish playing it. It’s like the thumbs-down thing on Pandora. But somehow it feels like more of a community. Such a fun idea.

But what about poor Pearl Jam?? Okay so maybe I’m alone here. Any other PJ lovers out there?

Grilled Pork Tenderloin with Peanut-Lime Sauce | thefoodcharlatan.com

Okay well even if we can’t bond over 90s grunge, we can probably bond over this pork tenderloin. I love pork tenderloin, especially for company. I feel like it’s just a little bit fancy but still super easy to put together.

This recipe is no exception. Throw the marinade ingredients in a bag with the pork, wait a while, toss it on the grill and you’re done. (Have you guys grilled pork tenderloin? It’s hard to beat.) The sauce is so flavorful and has a little kick to it. I love the cilantro (I pile it on) but you can leave it out if you’re not a fan. Happy weekend everybody!

Do you guys give up? Or are you thirsty for more?
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Grilled Pork Tenderloin with Peanut-Lime Sauce

Yield: Serves 3-4

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • 1/4 cup apricot preserves
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground coriander
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons creamy peanut butter
  • 1 lime, juiced
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a medium bowl, combine apricot preserves, garlic, coriander, soy sauce, rice vinegar, peanut butter, lime juice, orange juice, red pepper flakes, and black pepper. Whisk until smooth. Make sure you break up the peanut butter.
  2. Add the pork tenderloin and the marinade to a large ziplock bag. Seal and refrigerate for at least 30 minutes, or up to 48 hours.
  3. Heat your grill to high heat. When it is hot, add the pork tenderloin (reserve the marinade) and close the lid. Set the timer for 5 minutes.
  4. Flip the tenderloin, (don't change the temperature), close the lid, and set the timer for 6 minutes.
  5. Turn the grill off but don't open the lid. Set another timer for 5 minutes.
  6. After 5 minutes, check to make sure the pork has reached 145 degrees F in the center.
  7. Remove from the grill and let sit for about 5 minutes before slicing and serving.
  8. Meanwhile, add the remaining marinade to a small saucepan. Bring to a boil and cook until it looks like all the bacteria is dead. Just kidding, about 1 minute will do you. Add water or more orange juice if you like a thinner sauce.
  9. Slice the pork, drizzle with sauce, and sprinkle with cilantro. Serve with remaining sauce. I like to eat this with cauliflower rice (or regular rice) and grilled vegetables.

Notes

This recipe is really easy to double. If you are only feeding a few you could double it, then store the other pork loin in the freezer (with half the marinade) for a later meal.

If you don't have a grill, you can follow the recipe instructions on Tide and Thyme. You brown it first on the stove and then bake it in the oven. I haven't tried it, but I will this winter when it's too cold to grill.

http://thefoodcharlatan.com/2014/08/28/grilled-pork-tenderloin-recipe/

Source: Recipe slightly adapted from Tide and Thyme. Grilling tips from Fine Cooking.

Grilled Pork Tenderloin with Peanut-Lime Sauce | thefoodcharlatan.com

Grilled Pork Tenderloin with Peanut-Lime Sauce | thefoodcharlatan.com

 I like to use a fresh orange since I’m juicing a lime anyway.

Grilled Pork Tenderloin with Peanut-Lime Sauce | thefoodcharlatan.com

Make sure you whisk in all that peanut butter!

You might like these too:

Brown Sugar Balsamic Pork Tenderloin

Brown Sugar Balsamic Pork Tenderloin

Barbecue Pork Tenderloin Wraps

Barbeque Pork Tenderloin Wraps

Easy Sausage Broccoli Kebabs

Easy Sausage and Broccoli Kebabs with White Bean Salad

Other pork tenderloin recipes you might like:

 Grilled Cumin Spice Pork Tenderloin from Skinnytaste

Grilled Chili Lime Pork Tenderloin from A Farmgirl’s Dabbles

Roasted Maple-Glazed Pork Tenderloin from Mel’s Kitchen Cafe

Art Giveaway from Modify Ink!

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

I am not what you would call a “fabulous home-decorator.” I think I fall more under the category of “my choices make people cringe.” I went antiqueing with some friends a few months ago and told them to try not to ridicule me for my poor taste. They shooshed me, of course.

I kid you not, 3 minutes in, I pick up something that I think may have potential (some weathered wall candle holders), and am met with gales of laughter. It’s that moment where they are positive I’m joking.

These days I outsource all of my decorating to my sister-in-law Reesy. She’s a talented graphic designer and can match clothes and stuff. (If you are anything like me, I highly recommend marrying into a more fashionable family.)

Or just enter my awesome giveaway today.

What is Modify Ink?

Reesy works for this company called Modify Ink where you can buy customizable art. Today you can enter my giveaway to win a free print!

How Modify Ink Works

You go to Modify Ink and pick a piece of art. Like this one:

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

You can buy it as is. Or you can change it up to match your style. Like this:

Art Giveaway from Modify Ink | Hosted by The Food Charlatan This is one of their suggested variations. If you don’t like that either, you can customize it:

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

Change the colors, patterns, textures…whatever you want. It’s like playing in the Paint feature except when you are done it doesn’t look like a 4 year did it…and you can hang it on the wall.

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

The good folks over at Modify Ink let me customize my own piece of art:

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

I chose this, after nixing some other ideas… (There are many contributing artists at Modify Ink, but Reesy totally designed this one. Isn’t my family awesome?? )

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

A few days later it came in the mail.

Art Giveaway from Modify Ink | Hosted by The Food Charlatan (When I first saw this for some reason I thought “MI” stood for Modify Ink and I was like, “Modify Ink Artwork su artwork? huh?” Yeah I only took Spanish for 6 years.)

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

And viola! My very own art work. Kinda. I tried to recreate the piece last week:

Art Giveaway from Modify Ink | Hosted by The Food Charlatan

It totally looks just like it right?? Art Giveaway from Modify Ink | Hosted by The Food Charlatan

Okay well at least mine was edible. Click here for the Coconut Layer Cake recipe!

I’m pretty excited about Modify Ink’s idea of customizable art. The hard part is done, and I get to do the fun part (picking colors). It’s like buying a car. Tough decision, you should research it and stuff. But really all I care about is red car vs. blue car.

Here’s the giveaway!

We’re giving away one free art print! All you have to do is go to Modify Ink, have a look around, and leave a comment on this blog post describing which print you would like to customize if you win.

Fine print:

Please only comment 1 time. US residents only. Winner will be selected by a random number generator. The contest ends at 10am PST on Tuesday, September 2. I will contact the winner by email and they will have 48 hours to respond, otherwise a new winner will be selected.

Good luck everyone!

P.S. Modify Ink sent me a free print, but all opinions are my own, of course!

Coconut Layer Cake

Sometimes known as a “naked cake,” this easy unfrosted Coconut Layer Cake is the perfect solution for people who suck at spreading frosting (like me). Instead of “sloppy” we get to call it “rustic.”  

Coconut Layer Cake

Psst…there’s a giveaway going on right now, and it definitely has something to do with the beautiful piece of art in the background of these photos. Click here to check it out!

Do you ever change into workout clothes in the late morning so that you can explain to droppers-by that you were totally working out, and that’s why you’re not dressed at 11am on a Tuesday?

Yeah. Me neither.

Coconut Layer Cake | TheFoodCharlatan.com

No really, I’ve never done that (I swear! Don’t look at me like that), but I seriously considered it the other day. Never mind that the only “dropper-by” is the mailman, who is the most dedicated mailman I’ve ever seen by the way. He has to come right up to the house to put the mail in the slot, right next to our huge window. He has never looked in. Not once.

Coconut Layer Cake | TheFoodCharlatan.com

Like, aren’t you even curious, dude? I would be all over that if I were a mailman. Probably that’s why I’m not a mailman. They would spot me as a creeper way early in the interview process.

Coconut Layer Cake | TheFoodCharlatan.com

I made a cake guys! An easy one. I mean, it’s not even frosted on the outside. Of course I agonized over every swirl and dollop, because that’s just what food bloggers do. My mom was helping me make this today, and we joked  that if we had spent 5 minutes putting it together instead of 30, it would look exactly the same. I really think it would.

One time I spent at least 10 minutes arranging a bowl of salad just so for a photograph, then dumped some more salad into another bowl that was meant to go in the background. Yep, the final shots were of the dumped salad. Just for the record, I never overanalyze things either.

Coconut Layer Cake | TheFoodCharlatan.com

I am all over this “naked cake” trend. So easy. I love this version because it is full of coconut flavor…and no coconut. I hate the texture. If you are into that though, this cake would be really good sprinkled with some toasted coconut flakes! The cake is a doctored white mix and it could not be easier, or more delicious. It is so moist. Don’t skip the fresh fruit, it really helps balance out the flavors.

A few notes in general about unfrosted layer cakes, or “naked cakes:”

  • Yes, it will dry out faster than a normal cake. So plan accordingly! Make the cake ahead and assemble last minute.
  • Freeze your cake layers once they have cooled completely. You will cry if you don’t. I’m not even kidding.
  • If you are worried about the frosting getting soft and smooshing out the sides, refrigerate the completed cake for an hour so that it stays firm. Longer than that will dry the cake out.
  • Level your cakes by slicing off the dome on top. Save the cake scraps and use them to even out your cake as you assemble. If it’s dipping on the left, add some cake scraps until it looks level, then cover it up with frosting.

Coconut Layer Cake | TheFoodCharlatan.com

I’m doing a giveaway next week that I am SO excited about! There is a hint of what it might be in the photos today…any guesses?

Do you guys give up? Or are you thirsty for more?
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Coconut Layer Cake

Yield: 4 layer 9-inch cake

Serves 12-16

Ingredients

    For the cake:
  • 2 packages (16.5 ounce) white cake mix
  • 2 packages (3.4-ounce) vanilla pudding mix (dry. Don't make pudding!)
  • 1 cup water
  • 1 cup oil
  • 2 cups sour cream
  • 6 large eggs, room temperature
  • 2 tablespoons coconut extract
  • For the frosting:
  • 10 tablespoons unsalted butter
  • 2 and 1/2 packages (20 ounces total) cold cream cheese
  • 2 and 1/2 teaspoons coconut extract
  • heaping 1/2 teaspoon salt
  • 5 cups powdered sugar
  • fresh fruit, to garnish
  • powdered sugar, to garnish, optional

Instructions

  1. Unless you have a huge stand mixer, you will need to make the cake in 2 batches. I only have 2 cake pans anyway, so it worked for me.
  2. Preheat your oven to 300 degrees F.
  3. In a large bowl or stand mixer, beat together 1 cake mix, 1 package of pudding mix, 1/2 cup water, 1/2 cup oil, 1 cup sour cream, 3 eggs, and 1 tablespoon coconut extract.
  4. Scrape down the sides and bottom. Beat for at least 3 minutes.
  5. Pull out enough parchment paper so that both your cake pans fit on it. Fold the paper in half. Use a pencil to trace the bottom of one cake pan onto the paper. Then cut out the folded paper so you get 2 circles. Place the 2 circles in the cake pans. Spray the sides of the cake pans with nonstick spray.
  6. Divide the batter between the pans. Drop each pan onto your counter from a few inches up, so that some of the air bubbles pop.
  7. Bake the cakes at 300 degrees for about 30 minutes. (The lower temperature is so that the edges stay tender and don't darken as much--important because there will be no frosting to cover it). I baked one cake on a high rack and one on a low rack. After 20 minutes, I switched the cakes and rotated each one 180 degrees. After 10 minutes, the top one was done and the bottom one needed 1 more minute. You will know the cakes are done when they do not shake in the center; when a toothpick comes out clean; or when the center springs back immediately when you press on it.
  8. Let the cakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Leave the parchment paper on.
  9. When the cakes are cool, use a sharp serrated knife to slice off the dome of each cake. Wrap each cake tightly in plastic wrap (use plenty) and transfer to the freezer.
  10. Repeat all of the above steps with the other cake mix.
  11. For the frosting:
  12. In a large bowl or stand mixer, beat the butter until it is fluffy, about 2 minutes. Add the cream cheese. Beat until it is fluffy, at least 2 minutes, scraping the sides and bottom. Add the coconut extract and salt and beat together. Add the powdered sugar, 1 cup at a time, mixing in between each addition. If the frosting seems to thin, add a little more powdered sugar.
  13. To assemble:
  14. Add a small daube of frosting on your cake plate. Place the first frozen layer on top. (Leave the other layers in the freezer until you need them.)
  15. Heap about 1 cup of frosting in the center of the cake. Use an offset spatula to spread the frosting to the edge of the cake. It doesn't have to be perfect. Add the next layer. Continue to layer the cakes and frosting.
  16. Garnish the cake with raspberries or other fresh fruit. Sprinkle with a dusting of powdered sugar, if desired.
  17. To serve, use a very sharp serrated knife to slice the cake all the way to the bottom. Wipe off the knife with a wet towel in between each slice.

Notes

If you forget to set your eggs out, put them in a bowl of hot water for 10 minutes.

This cake doesn't have to be four layers! Half it and just do one cake mix for 2 layers. Don't forget to half the frosting.

http://thefoodcharlatan.com/2014/08/21/coconut-layer-cake-recipe/

Source: The Food Charlatan

Coconut Layer Cake | TheFoodCharlatan.com

I used a name brand cake mix, with a generic brand of pudding.

Coconut Layer Cake | TheFoodCharlatan.com

Use parchment paper to line the bottoms of your pan. So much easier to get out.

Coconut Layer Cake | TheFoodCharlatan.com

Add a little bit of frosting to the cake stand so it will stick.

Coconut Layer Cake | TheFoodCharlatan.com

edges If you want a clean looking cake (like Glory’s over at Glorious Treats), spread your frosting like the one on the left. If you want something a little more “rustic”, spread your frosting unevenly on the edges.

Coconut Layer Cake | TheFoodCharlatan.com

If you notice that the cake is tilting, use cake scraps to fill  in some space in the middle. Then clover it with more frosting.

Some other cakes I’ve made that you might like:

Almond Sheet Cake

Almond Sheet Cake

 Blackberry Cake with Coconut Cream Cheese Frosting

Blackberry Cake with Coconut Cream Cheese Frosting

Spiced Poppyseed Cake with Almond Buttercream Frosting

Spiced Poppyseed Cake with Almond Buttercream Frosting

Strawberry Truffle Cake

Strawberry Truffle Cake

Other beautiful “naked cakes” from around the block:

Chocolate Raspberry Cake from Glorious Treats

Dark Chocolate Cake with Coffee Buttercream from Happy Food Healthy Life

Lemon Strawberry Layer Cake from Crunchy Creamy Sweet

 Irish Drunken Cake from Eat the Love