Sunny's Coconut Milk Braised Pork Loin

1. 1

   For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper.

2. 2

   Rub the pork on all sides with the blend.

3. 3

   Let the pork rest at room temperature for 1 hour.

4. 4

   In a large Dutch oven on high heat, add the butter and olive oil.

5. 5

   Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side.

6. 6

   Don't forget the ends!

7. 7

   For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute.

8. 8

   Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin.

9. 9

   Bring to a boil, then lower to a very low simmer and cover.

10. 10

    Cook for 1 hour, then flip the loin and cook until tender, another hour.

11. 11

    Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.

12. 12

    For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency.

13. 13

    Taste and season with salt if needed.

14. 14

    Stir in the parsley and lime juice, and spoon over the pork slices.

* Per serving · 4 servings · Values may vary.