Indonesian Pork with Peanut Sauce

1 cup orange juice
1 medium onion, coarsely chopped
1/4 cup walnuts
3 garlic cloves, chopped
2 tablespoons brown sugar
1 tablespoon ground coriander
2 tablespoons soy sauce
1/2 teaspoon dried crushed red pepper
4 (3/4-pound) pork tenderloins
Parsley sprigs for garnish (optional)
Hot Peanut Sauce (recipe follows)

Combine first 8 ingredients in container of an electric blender; process
on medium speed 1 minute or until smooth, stopping once to scrape down
sides. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour
marinade mixture over tenderloins. Seal bag securely; place in a large
bowl. Marinate in refrigerator 8 hours, turning occasionally. Remove
tenderloins from marinade, discarding marinade. Grill, covered, over
medium-hot coals (350* to 400*F) 20 minutes or until meat thermometer
inserted in thickest part of tenderloins registers 160*F, turn
occasionally. Slice tenderloins, and place on a serving platter. Garnish
with parsley sprigs, if desired. Makes 8 to 10 servings.


Hot Peanut Sauce

1 cup milk
1/4 cup plus 2 tablespoons chunky peanut butter
1 small onion, chopped
2 tablespoons butter or margarine
2 tablespoons soy sauce
1/2 teaspoon dried crushed red pepper

Combine all ingredients in container of an electric blender; process on
medium speed 1 minute or until smooth, stopping once to scrap down sides.
Remove to a small saucepan, and cook over medium heat until thoroughly
heat. Makes 2 cups.



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