Thai Pork With Coconut Cilantro Sauce Recipe

Name: Thai Pork With Coconut Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lbs pork tenderloin, trimmed; Marinade; 1/4 cup roughly chopped fresh cilantro; 10 scallions, trimmed; 1 1/4 inches piece fresh ginger, peeled and chopped; 8 garlic cloves, peeled; zest of half a lemon; 1 red chili, deseeded and roughly chopped; 2 stalks lemongrass, trimmed and outer leaves discarded; 1/4 cup light brown sugar; 1/4 cup soy sauce; 1/4 cup fish sauce; 1/4 cup sesame oil; Sauce; two 13 1/2 oz cans coconut milk; 2 tablespoons fish sauce; 2 tablespoons lemon juice; 1 -2 tablespoon chopped fresh cilantro; salt and pepper

Servings: persons

4 1/2 lbs pork tenderloin, trimmed
Marinade
1/4 cup roughly chopped fresh cilantro
10 scallions, trimmed
1 1/4 inches piece fresh ginger, peeled and chopped
8 garlic cloves, peeled
zest of half a lemon
1 red chili, deseeded and roughly chopped
2 stalks lemongrass, trimmed and outer leaves discarded
1/4 cup light brown sugar
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup sesame oil
Sauce
two 13 1/2 oz cans coconut milk
2 tablespoons fish sauce
2 tablespoons lemon juice
1 -2 tablespoon chopped fresh cilantro
salt and pepper

1
If you have a pork tenderloin, cut it into diagonal slices about 1/2 inch thick.
2
Make a marinade by adding the cilantro, scallions, ginger, garlic, lemon zest, chile, and lemongrass into a food processor and whiz till you have a paste. Put in a bowl and add in the rest of the marinade ingredients. If using a blender just blend everything together. Place the pork in a dish and mix through the paste and leave to marinade for half an hour or even overnight.
3
Heat a frying pan with no oil and add the pork (keep any remaining marinade) in a single layer, or as close as you can to a single layer, for a minute or two each side until golden. Don't worry about the marinade getting all burned and sticky in the pan! When the pork is golden remove from the pan and keep warm.
4
While the pork is cooking, place reserved marinade in a small saucepan. Add in the coconut milk, bring to a boil and boil uncovered for about 5 minutes, until it has thickened a bit. Add the fish sauce, lemon juice and chopped cilantro. Season to taste with more lemon juice and fish sauce if needed.
5
Add the pork back into the sauce and heat through for a few minutes. Serve with jasmine rice and a little cilantro on top!

1777

kcal

Calories

Fat

Carbs

153

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 19 ingredients. The key ingredients include: 4 1/2 lbs pork tenderloin, trimmed, Marinade, 1/4 cup roughly chopped fresh cilantro, 10 scallions, trimmed, and more.

Yes, Thai Pork With Coconut Cilantro Sauce 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!

Thai Pork With Coconut Cilantro Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions