Coconut Pork Tenderloin

Kathy Griffin

By
@bamagirl125

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:

10 Min

Cook:

3 Hr

Method:

Roast

Ingredients

1
pork tenderloin
2 can(s)
coconut milk, unsweetened (14oz cans)
5
ripe peaches or apricots
1/2 stick
butter
1/4 c
evoo
5 sprig(s)
rosemary sprigs
5 sprig(s)
thyme
2 Tbsp
garlic, minced
salt and pepper

Directions Step-By-Step

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

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American