A taste of summer:

Two of our favourite chefs from Sky’s Food Network have shared a summer recipe with us. Bobby Flay returns to our screens on February 1 with Bobby Flay’s BBQ Addiction at 8.30pm while Giada De Laurentiis’ Giada On The Beach airs Mondays at 8.30pm.

TV chefs share their favourite recipes.

Coconut Marinated Pork Tenderloin

Recipe courtesy of Bobby Flay

A savoury coconut bath infuses lean pork tenderloin with rich flavour while it tenderises the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chili is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.

Coconut Marinated Pork Tenderloin: 1 can unsweetened coconut milk 3 tablespoons grated fresh ginger 1 heaping tablespoon mild curry powder 1 tablespoon fresh lime juice 1 teaspoon ground star anise 1 teaspoon Spanish paprika ¼ teaspoon coarsely ground black pepper 2 Scotch bonnet chilies, chopped, or 2 tablespoons Scotch bonnet hot sauce 6 cloves garlic, finely chopped 2 pounds pork tenderloin, trimmed of excess fat 2 tablespoons canola oil Kosher salt

Green Sauce: 1 cup packed fresh cilantro (coriander) leaves ½ cup packed fresh parsley leaves ¼ cup sliced green onion, green and pale green part ¾ cup fresh lime juice 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt 2 cloves garlic, chopped ¼ Scotch bonnet chili, chopped Honey, as needed

For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least two hours and up to eight hours.

Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.

Preheat the grill to high heat for indirect grilling.

Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on

all sides, about eight minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the centre of the pork registers 150 degrees F, about 12 minutes longer.

Remove the pork from the grill and let rest for 10 minutes. Slice into ¼-inch thick slices.

For the green sauce: Combine the cilantro (coriander), parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little

water if the sauce is too thick. Spoon the green sauce over the sliced pork. Yield: 4 to 6 servings Prep Time: 40 minutes Cook Time: 20 minutes