There is more sauce than the recipe calls for. It can be prepared 1-2 days in advance and also frozen.
PEANUT-COCONUT SAUCE
1. Heat 1 tsp of the oil in a pot over medium-high heat. Add pineapple and cook 4-5 minutes or until golden. Remove and put aside.
2. In the same pot, heat remaining oil over medium heat. Add the garlic, ginger and red cari paste and cook for 2 minutes. Add brown sugar and cook 30 seconds. Add coconut milk, peanut butter and salt and blend well. Bring to a boil and stir until peanut butter dissolves. Reduce heat and simmer 3-4 minutes or until sauce thickens.
3. Add pineapple and stir for 1 minute. Add lime juice and stir well.
PORK TENDERLOIN
1. Mix all ingredients for the marinade in a bowl. Add pork and toss to coat well. Let marinate for 30 minutes.
2. Cook pork in a pan over medium-high until slightly pink.
3. Serve covered with peanut-coconut sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 188 | ||
Calories from Fat: 76 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 58.7mg | 2 % | |
Potassium 398mg | 10 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 10.4g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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