Coconut Marinated Pork Tenderloin Recipe

Name: Coconut Marinated Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can unsweetened coconut milk; 3 tablespoons grated fresh ginger; 1 heaping tablespoon mild curry powder; 1 tablespoon fresh lime juice; 1 teaspoon ground star anise; 1 teaspoon Spanish paprika; 1/4 teaspoon coarsely ground black pepper; 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce; 6 cloves garlic, finely chopped; 2 pounds pork tenderloin, trimmed of excess fat; 2 tablespoons canola oil; Kosher salt; 1 cup packed fresh cilantro leaves; 1/2 cup packed fresh parsley leaves; 1/4 cup sliced green onion, green and pale green part; 3/4 cup fresh lime juice; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 2 cloves garlic, chopped; 1/4 Scotch bonnet chile, chopped; Honey, as needed

Servings: persons

1 can unsweetened coconut milk
3 tablespoons grated fresh ginger
1 heaping tablespoon mild curry powder
1 tablespoon fresh lime juice
1 teaspoon ground star anise
1 teaspoon Spanish paprika
1/4 teaspoon coarsely ground black pepper
2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
6 cloves garlic, finely chopped
2 pounds pork tenderloin, trimmed of excess fat
2 tablespoons canola oil
Kosher salt
1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 cup sliced green onion, green and pale green part
3/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 cloves garlic, chopped
1/4 Scotch bonnet chile, chopped
Honey, as needed

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.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 can unsweetened coconut milk, 3 tablespoons grated fresh ginger, 1 heaping tablespoon mild curry powder, 1 tablespoon fresh lime juice, and more.

Yes, Coconut Marinated Pork Tenderloin falls under the Meat & Poultry 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.

Coconut Marinated Pork Tenderloin

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