Coconut Pork Tenderloin
2 can(s)coconut milk, unsweetened (14oz cans)
5ripe peaches or apricots
5 sprig(s)rosemary sprigs
2 Tbspgarlic, minced
·salt and pepper
How to Make Coconut Pork Tenderloin
- 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)
- 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.
- 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.
- 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