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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)

1. 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.
2. 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.
3. Remove tenderloins from marinade, discarding marinade.
4. Grill, covered, over medium-hot coals (350* to 400*F / 175*C to 205*C) 20 minutes or until meat thermometer inserted in thickest part of tenderloins registers 160*F (75*C), turn occasionally.
5. 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

1. 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.