Grilled Pork Tenderloin With Spicy Chile-Coconut Tomato Salad
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
46
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Put the pork on a platter and sprinkle all over with salt and pepper
2
Add the olive oil and lime juice and turn to coat the pork with the marinade
3
Cover with plastic wrap and set aside in the refrigerator
4
For the Chile-Coconut Sauce: Heat the olive oil in a saucepan over medium heat
5
Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes
6
Add the coconut milk, and sugar and simmer until thickened, about 5 minutes
7
Stir in the lime juice and season with fish sauce, and salt and pepper
8
Cool to room temperature
9
Add cilantro stems and puree using an immersion blender or blender
10
Preheat an outdoor gas or charcoal grill
11
Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface
12
Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes
13
Remove from the grill and let rest for a few minutes
14
To serve, slice the pork and add it to the bowl with the tomato salad
15
Pour over the chile-coconut sauce and toss it all together
16
Preheat the oven to 375 degrees F
17
Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes
18
In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint, and salt and pepper
19
Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions