Coconut Pork Tenderloin Food

COCONUT PORK TENDERLOIN

Steps:

• 1. Heat a dutch oven ( or large oven safe skillet with lid)over medium heat on stove top , add oil and butter, salt & pepper all sides of pork, brown each side of pork , don't forget the sides and ends( cut the pork in half if you need to)
• 2. Add peeled & quartered fruit, thyme , rosemary ( tie the bundles together if you want) and garlic. Pour the 2 cans of coconut milk over the top ( add a little water if you need to) you want it to come 3/4 way up pork.
• 3. Bring to a boil, cover and place in a preheated 325 degree oven for 2 1/2 hours, after that turn oven up to 400 for 30 minutes.
• 4. Remove sprigs of herbs, and any chunks of fruit if it didn't cook all the way down ( if you want) Serve over pasta ( I used fettuccine) or rice or just along side of some mashed taters or whatever you would like

CRISPY COCONUT PORK

Steps:

• Mix coconut with bread crumbs. Mix eggs with salt and pepper.
• Dip chops in egg; coat with coconut mixture. Place in shallow baking pan; drizzle with melted butter.
• Bake at 400 degrees for 30 minutes; turn chops and bake 20 minutes longer.

SUNNY'S COCONUT MILK BRAISED PORK LOIN

Steps:

• For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
• In a large Dutch oven on high heat, add the butter and olive oil. 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. Don't forget the ends!
• For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
• Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
• For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

PORK WITH COCONUT MILK

Steps:

• Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
• Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
• Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.