Pork Tenderloin with Chile Coconut Sauce
by TimGa
Great Sauce
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INGREDIENTS
- 2 pork tenderloins ; 1 1/2 to 2 pounds total- usually one set of tenderloins
- Kosher salt
- Black pepper ; fresh ground
- 1/4 cup Extra-Virgin Olive Oil
- Juice of 1 Lime ; juiced-
- 2 tablespoons Extra-Virgin Olive Oil
- 1 1-inch piece Ginger ; peeled and chopped
- 2 cloves garlic ; chopped
- 1 piece Lemongrass ; white part only chopped fine (or 2)
- 1 fresh red jalapeno ; cut into rounds
- 1 can (16 oz) Coconut milk
- 1 teaspoon Sugar
- Juice of 1 Lime
- 1 tablespoon fish sauce ; (recommended: Nam pla)
- Kosher salt and freshly ground black pepper
- 1/4 bunch Cilantro ; from stems or leaves
INSTRUCTIONS
For Pork Tenderloin:
Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.
Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes. Remove from the grill and let rest for a few minutes.
For the Chile-Coconut Sauce:
Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender.
To serve, slice the pork and serve with the chile-coconut sauce.
NOTES
- I don't let my sauce cool as this was originally made with a tomato salad. I like the sauce warm/hot. Also can use 3 lemongrass stalks, bruised and then removed prior to blending.
TimGa
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (288g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 493 | ||
| Calories from Fat: 263 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 29.2g | 39 % | |
| Saturated Fat 5.9g | 29 % | |
| Monounsaturated Fat 13.2g | ||
| Polyunsanturated Fat 8.1g | ||
| Cholesterol 164.1mg | 50 % | |
| Sodium 1099mg | 38 % | |
| Potassium 1036.1mg | 27 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 2g | ||
| Protein 52.6g | 75 % | |
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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. |
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Calories per serving: 493
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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