Spiced Grilled Pork Tenderloin with Peanut Sauce and Cucumber Salad – Father’s Day

Father’s Day is one of the best reasons to fire up the grill, spend time outdoors, and enjoy a great meal with the people who matter most. Spiced Grilled Pork Tenderloin with Peanut Sauce and Cucumber Salad is a recipe built for the occasion. Packed with bold seasoning, a rich peanut sauce, and a crisp cucumber salad, it delivers a balance of flavor that turns a backyard cookout into a meal worth remembering.

Many Father’s Day traditions revolve around food, family, and time together. Grilling creates a relaxed atmosphere where conversations last longer, meals move at an easy pace, and everyone has a chance to enjoy the day. This pork tenderloin recipe fits perfectly into that setting. The spices develop a flavorful crust over the fire while the cool salad and creamy sauce provide contrast that keeps every bite fresh and satisfying.

Summer afternoons and warm evenings create the perfect backdrop for outdoor cooking. A backyard becomes a place to slow down, share stories, and enjoy great food fresh off the grill. Whether you’re preparing lunch for Dad or hosting a larger family celebration, this recipe brings bold flavor and seasonal freshness to the table while making the most of time spent outside.

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This Father’s Day, make the grill the centerpiece of the celebration and enjoy a meal worthy of the occasion. With its combination of savory spices, creamy peanut sauce, and refreshing cucumber salad, this recipe is a great way to share good food, great company, and everything that makes outdoor living so rewarding.

Serves 2

Spiced Grilled Pork Tenderloin with Peanut Sauce and Cucumber Salad Ingredients

• 10 oz pork tenderloin
• ½ tbsp Kashmiri chili powder OR substitute 1 1/4 tsp sweet paprika mixed with 1/8 tsp cayenne
• 1 medium 7 oz red onion
• 1 oz fresh ginger
• ⅔ cup coconut milk
• 1 lime
• 4 flour tortillas
• 1 ½ oz peanut butter
• 1 ½ tsp granulated sugar
• 1 Persian cucumber
• Oil
• Salt and pepper

Spiced Grilled Pork Tenderloin with Peanut Sauce and Cucumber Salad Directions

1. Light the grill and oil the grates. Pat pork dry and transfer to a cutting board. Using a sharp knife, cut pork lengthwise, slicing halfway through. Open up like a book and place it between sheets of plastic wrap. Pound until uniformly 1/2-inch thick. Rub with oil, 1/2 tsp chili powder, 1 tsp kosher salt, and several grinds of pepper.
2. Peel the onion and cut into 1/2-inch-thick slices, keeping the rings intact. Reserving 3/4 of the best slices for grilling, finely chop the remaining 1/4 of the sliced onion. Peel and chop ginger. Squeeze 1/2 lime into a small bowl. Cut the remaining half into wedges.
3. Brush the onion slices with oil and add them to the grill. Add the pork to the grill and cook over medium heat, turning once or twice, until the onions are lightly charred and very tender and the pork is lightly charred and cooked through, about 10 minutes. Transfer to a cutting board and loosely cover with foil to keep warm.
4. Brush tortillas lightly with oil and grill, turning once or twice until lightly charred, about 2 minutes. Wrap in foil or a towel to keep warm.
5. To make peanut sauce, heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add ginger and chopped onion; cook until golden, 1-2 minutes. Add 1 teaspoon chili powder. Add coconut milk, 1 1/2 tsp sugar, 1/2 tsp salt, and 1/4 cup water; simmer until slightly reduced, about 5 minutes. Whisk in the peanut butter and 1 tbsp lime juice, then transfer to a bowl.
6. Coarsely chop grilled onions. Trim the ends from the cucumber, then thinly slice. Transfer both to a bowl and stir in remaining lime juice, 1 tbsp oil, and a pinch each salt and pepper. Cut pork crosswise into 1/2-inch slices. Serve pork with salad, tortillas, peanut sauce, and lime wedges.

Taken from foodess.com