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.
COCONUT CURRY PORK TENDERLOIN RECIPE
This coconut curry pork fits our Cutting Carbs lifestyle and is Keto-friendly.
Provided by Tastefully Simple
Time 35m
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- In a gallon freezer bag, combine first 3 ingredients. Add seasoned pork. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 20 minutes. Makes 6 servings. Serve with Savory Grilled or Roasted Cauliflower recipe or Ultimate Grilled Asparagus recipe. Wine Pairing: Fruity Rosé. Alternate Baking Directions: Preheat oven to 425°F. Place pork on a greased rimmed baking sheet. Bake until internal temperature reaches 155°F on an instant-read food thermometer, about 25-35 minutes. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Nutrition per Serving: Nutrition per Serving: Calories: 160 Total Fat: 5g Sat. Fat: 3.5g Cholest: 60mg Sodium: 510mg Carbs: 3g Fiber: 0g Sugar:
SLOW COOKER COCONUT PORK CURRY
Make and share this Slow Cooker Coconut Pork Curry recipe from Food.com.
Provided by Pinay0618
Categories Curries
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.
- Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.
Nutrition Facts : Calories 722.4, Fat 56.7, SaturatedFat 22, Cholesterol 163.9, Sodium 397.1, Carbohydrate 10.6, Fiber 1.4, Sugar 4.2, Protein 41.6
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
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
GREEN CURRY PORK TENDERLOIN
Categories Pork Marinate Dinner Lime Pork Tenderloin Curry Grill Grill/Barbecue Advance Prep Required Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For pork and marinade:
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
- For cumin-spiced pumpkin seeds:
- Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
- For curry sauce and assembly:
- Heat 1 tablespoon oil in a medium saucepan over medium heat.
- Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
- Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
- Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
- Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
- DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
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
GREEN CURRY PORK TENDERLOIN
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Categories Bon Appétit Pork Pork Tenderloin Curry Cilantro Coconut Lime Juice Citrus Roast Dinner Winter
Yield Serves 4
Number Of Ingredients 19
Steps:
- Tenderloin:
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4-12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
- Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
- Sauce and assembly:
- While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20-25 minutes. Let curry mixture cool.
- Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
- Serve pork over sauce topped with cilantro and pumpkin seeds.
- Do Ahead
- Sauce can be made 1 day ahead. Cover and chill.
RED CURRY COCONUT RICE WITH PORK
I really enjoy spicy foods, especially Thai so whenever I come across a recipe (especially one that's easy to prepare!), I give it a whirl. I'm a big fan of Basmati and Jasmine rice so I tend to use them in most of my Asian cooking. I found this little gem in our local newspaper which gives the recipe source as www.riceinfo.com.
Provided by Minxy247
Categories Curries
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together coconut milk and curry paste in a small bowl; set aside.
- Heat oil in large skillet over medium high heat.
- Add pork; season with salt and cook, stirring occasionally, 4 - 5 minutes until cooked through.
- Stir in pineapple; cook until heated.
- Add rice and coconut milk mixture, stir until well combined and heated through.
- Add basil and serve immediately.
- Garnish with pepper slices, if desired.
Nutrition Facts : Calories 822.3, Fat 17.4, SaturatedFat 11.3, Cholesterol 59.9, Sodium 547.8, Carbohydrate 132.7, Fiber 4.7, Sugar 10.6, Protein 31.5
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