Grilled Pork Tenderloin With Chile-Coconut Sauce

Page 112

Cuisine: Asian | Course Type: Main Courses

(1 review)

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I was a bit intimidated by this recipe at first. Some of the ingredients were things that I hadn't used before and I couldn't find Thai Bird Chiles to save my life. I substituted another kind of chile and found the recipe to be pretty easy to follow. The dish came out amazing. We served it with a coconut rice and it was heaven.

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