coconut pork tenderloin
I was watching a cooking show a couple of weeks ago and saw them make this dish, well they had a few more things in theirs but I couldn't remember it all lol. So this is how I made mine. The taste of the coconut is awesome, and the sauce over noodles,, oh yummmmm
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prep time
10 Min
cook time
3 Hr
method
Roast
Ingredients For coconut pork tenderloin
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1pork tenderloin
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2 cancoconut milk, unsweetened (14oz cans)
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5ripe peaches or apricots
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1/2 stickbutter
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1/4 cevoo
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5 sprigrosemary sprigs
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5 sprigthyme
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2 Tbspgarlic, minced
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salt and pepper
How To Make coconut pork tenderloin
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1Heat 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)
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2Add 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.
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3Bring 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.
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4Remove 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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