Real Recipes From Real Home Cooks ®

coconut pork tenderloin

Recipe by
Kathy Griffin
Oneonta, AL

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

prep time 10 Min
cook time 3 Hr
method Roast

Ingredients For coconut pork tenderloin

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

How To Make coconut pork tenderloin

  • 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

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