Coconut Marinated Pork Tenderloin

Name: Coconut Marinated Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 1 Tbsp heaping tablespoon mild curry powder; 16 grams packed fresh cilantro leaves; 3 Tbsps grated fresh ginger; 30 grams packed fresh parsley leaves; 2 cloves garlic, chopped; 6 cloves garlic, finely chopped; 25 grams sliced green onion, green and pale green part; 0 teaspoons coarsely ground black pepper; 6 servings Honey, as needed; 1 teaspoons kosher salt; 6 servings Kosher salt; 907 grams pork tenderloin, trimmed of excess fat; 182 milliliters fresh lime juice; 1 Tbsp fresh lime juice; 2 Tbsps extra-virgin olive oil; 1 teaspoon Spanish paprika; 1 teaspoon Spanish paprika; 0 Scotch bonnet chile, chopped; 0 Scotch bonnet chile, chopped; 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce; 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce; 1 teaspoon ground star anise; 1 can unsweetened coconut milk

If you want to add more gluten free and dairy free recipes to your collection, Coconut Marinated Pork Tenderloin might be a recipe you should try. One portion of this dish contains about 34g of protein, 29g of fat, and a total of 451 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up parsley leaves, garlic, coarsely ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl.

Ingredients you will need

Coconut Milk

Lime Juice

Star Anise

Paprika

Garlic

Ginger

Pepper

Scotch Whiskey

Equipment you will use

Bowl

Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours.

Ingredients you will need

Marinade

Pork

Equipment you will use

Bowl

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

Ingredients you will need

Pork

Equipment you will use

Paper Towels

Preheat the grill to high heat for indirect grilling.

Equipment you will use

Grill

Brush the pork with the canola oil and sprinkle with salt.

Ingredients you will need

Canola Oil

Pork

Salt

Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. 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.

Ingredients you will need

Cooler

Pork

Equipment you will use

Kitchen Thermometer

Grill

Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.

Ingredients you will need

Pork

Equipment you will use

Grill

Combine the cilantro, 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.

Ingredients you will need

Lime Juice

Olive Oil

Cilantro

Parsley

Garlic

Onion

Scotch Whiskey

Honey

Salt

Equipment you will use

Blender

Add a little water if the sauce is too thick.

Ingredients you will need

Sauce

Water

Spoon the green sauce over the sliced pork.

Ingredients you will need

Sauce

Pork

Equipment

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin works really well with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Cupcake Vineyards Pinot Noir. It has 4.2 out of 5 stars and a bottle costs about 17 dollars.