COCONUT MARINATED PORK TENDERLOIN
A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.
Provided by Bobby Flay
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- 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. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
- Preheat the grill to high heat for indirect grilling.
- Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. 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. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
- 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. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
- Spoon the green sauce over the sliced pork.
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
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