Four servings, each approximately 338 calories, 19 grams fat, 4 grams carbs, 36 grams protein for 4 oz pork and 2 tsp sauce
½ cup chunky peanut butter
2 TBSP rice vinegar
2 TBSP lite soy sauce
2 TBSP sesame oil
5 drops or more sriracha (hot sauce)
1 TBSP finely chopped garlic
1 TBSP finely chopped ginger
2 TBSP finely chopped cilantro stems
1 lb pork tenderloin
Trim fat and silver skin from pork. Mix together all remaining ingredients. Place ¼ of the sauce and pork in zip lock storage bag and marinate for at least an hour and up to 8 hours. Place the rest of the sauce in the fridge in a sealed container.
Prepare and light grill; when ready, lightly oil grate with canola oil. Remove pork from marinade (discard) and pat lightly to remove excess (you still want it damp). Let meat come to room temperature while grill heats. Take 2 generous tablespoons full of sauce from refrigerator and allow it to come to room temp.
Cook pork on direct high heat for 2 minutes, turn over and cook an additional 2 minutes. Turn the grill to medium and move to indirect heat, cooking for an additional 14 minutes or until meat thermometer reads at least 140 degrees.
Remove pork from grill and let it rest 10 minutes. Slice and serve with peanut sauce. If you like a thinner sauce, mix in a tablespoon each of soy sauce and rice vinegar to thin to desired consistency.