Coconut Marinated Pork Tenderloin
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 can
Unsweetened Coconut Milk3 tbsps
Ginger (grated fresh)3 cup
Lime Juice (fresh)1 tsp
Star Anise (ground)1 tsp
Spanish Paprika2 cloves
Garlic (chopped)2 tbsps
Canola Oil1 tsp
Kosher Salt2 tbsps
Extra-Virgin Olive OilDirections:
1
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
2
Add the pork and turn to coat in the marinade
3
Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours
4
Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels
5
Preheat the grill to high heat for indirect grilling
6
Brush the pork with the canola oil and sprinkle with salt
7
Place the pork directly over the heat and cook until charred on all sides, about 8 minutes
8
Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer
9
Remove the pork from the grill and let rest for 10 minutes
10
Slice into 1/4-inch thick slices
11
For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth
12
Taste and add a little honey to sweeten
13
Add a little water if the sauce is too thick
14
Spoon the green sauce over the sliced pork