Coconut Pork Tenderloin Recipes

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COCONUT PORK TENDERLOIN



Coconut Pork Tenderloin image

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

Provided by Kathy Griffin

Categories     Pork

Time 3h10m

Number Of Ingredients 9

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

Steps:

  • 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

CURRY PORK TENDERLOIN



Curry Pork Tenderloin image

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

1 cup all-purpose flour
1 teaspoon red pepper flakes
1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
2 tablespoons cooking oil
½ cup Marsala wine or white wine
1 (14 ounce) can coconut milk
½ cup crunchy peanut butter
2 cubes beef bouillon
3 teaspoons curry powder, or to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced

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

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