Bangkok Bold Pork Tenderloin With Grilled Fruit

Name: Bangkok Bold Pork Tenderloin With Grilled Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds pork tenderloin; 1 1/2 cups coconut milk divided; 4 tablespoons brown sugar divided; 1/2 cup lemon grass minced; 1/4 cup panang curry paste Thai; 2 tablespoons fish sauce; 2 tablespoons oyster sauce; 8 kaffir lime leaves large double leaf, torn; 3 mangos large, peeled and cut into wedges; 2 pineapple crown still attached; 1/2 cup cilantro chopped; pomegranate seeds; lettuce leaves Curly

Servings: persons

2 1/2 pounds pork tenderloin
1 1/2 cups coconut milk divided
4 tablespoons brown sugar divided
1/2 cup lemon grass minced
1/4 cup panang curry paste Thai
2 tablespoons fish sauce
2 tablespoons oyster sauce
8 kaffir lime leaves large double leaf, torn
3 mangos large, peeled and cut into wedges
2 pineapple crown still attached
1/2 cup cilantro chopped
pomegranate seeds
lettuce leaves Curly

1
Mix 1/2 cup of coconut milk, 2 tablespoons brown sugar and all other ingredients in a small bowl except pork. Pour into a plastic ziplock bag. Set aside remaining 1 cup coconut milk and 2 tablespoons brown sugar. Add pork tenderloins to bag (there are 2 pieces of pork in a 2.5 pound bag). Knead bag from outside so pork is well coated. Refrigerate 2 hours or preferably overnight, turning occasionally.
2
Bring pork back to room temperature. Liberally oil a grill, heat a fire until medium hot. Drain pork and place pork on grill. Grill about 25-27 minutes total or until internal temperature reaches 145 degrees F. Baste once or twice and turn occasionally. Let rest 10 minutes. Save marinade.
3
While pork is grilling, prepare fruit. Grill mango wedges until brown marks appear. Cut off crown of one pineapple and leave the second one intact. Thinly remove outer peel of pineapple. Cut out eyes of pineapple using a small sharp knife and follow the spiral pattern of the eyes. Remove any visible green peels from surface. This Thai method will not waste the flesh because only the eyes are cut out. Cut up one pineapple into wedges and leave the other one whole for garnish. Grill the pineapple wedges.
4
In a small saucepan place leftover marinade and add remaining 1 cup coconut milk and sugar to it. Simmer until sauce thickens and adjust seasoning to taste.
5
Line an oval platter with lettuce leaves. Place the intact pineapple on one end. Slice pork diagonally into 3/4 inch slices and fan slices out in center. Spoon some sauce over pork. Surround with grilled mangoes and pineapple wedges. Scatter pomegranate seeds all over. Garnish with fresh cilantro.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds pork tenderloin, 1 1/2 cups coconut milk divided, 4 tablespoons brown sugar divided, 1/2 cup lemon grass minced, and more.

Yes, Bangkok Bold Pork Tenderloin With Grilled Fruit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!