2 green onions, cut into pieces

2 cloves garlic, coarsely chopped

1/4 cup (55 g) lightly packed brown sugar

1/2 cup (125 ml) coconut milk

2 tbsp (30 ml) soy sauce

1 tsp ground cumin

1 1/2 lb (675 g) pork tenderloin

In a blender, process all the ingredients, except the pork. Set aside the marinade.

On a work surface, cut the tenderloin crosswise into 2 pieces, then lengthwise into strips 1/2 inch (1 cm) thick.

In a glass dish or a sealable plastic bag, combine the marinade and pork. Cover the dish or seal the bag and let marinate for 1 hour in the refrigerator.

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