Coconut Marinated Pork Tenderloin

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Great recipe for the comming Summer

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Excellent flavor. Used Hot Curry powder and was still not too hot. Followed spices for both sauce and marinade exactly. Cooked in cast iron skillet on stove to sear then oven. Super tender and flavorful with an exotic flavor from coconut. Everyone loved it.

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I have to give the recipe only 4 stars as it is not the same as the recipe shown on his show. He used much more spices than this recipe calls for and he did not rub off the marinade and salt the tenderloins. He let them marinate and put them right on a gas grill. So I wonder how much better the recipe on the show was compared to the actual recipe?

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I loved this dish! My finicky daughters devoured this pork - they even ate the green sauce - or green groop, as they like to call it. The scotch bonnets gave just the right heat - though I did use 4 and I didn't pat the meat dry completely. The meat was extremely tender and flavorful!

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I don't know what ingredients the nay-sayers are missing, omitting, or using from old stock, butt this is a terrific and very flavorful recipe. Make this now! But follow the recipe.

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The marinade was a disappointment. I marinated the tenderloin for 12 hours. I still did not get any taste. The green chile sauce had too much lime juice. Does it really need 3/4 cup? I would cut it to 1/3 cup and increase the scotch bonney (marinade and sauce. The only saving grace was the tenderness of the tenderloin. Follow the grilling instructions, especially if you do not want to burn the meat.

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I followed the recipe with one exception, I seeded the habanero peppers. The marinade provided a pleasant flavor base but did not have the punch in flavor that I tought it would have after three hours in the refrigerator. Next time I will not seed the habanero peppers and give it more time. It did however make the pork incredibly tender. The accompanying green sauce was very flavorable. This recipe would work with a split chicken on the grill as well.

Has anyone grilled the pork with the marinade on the meat? Or is that just a bad idea with a coconut milk based marinade? First time using coconut milk as a marinade base.

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I have been grilling for years, all year, live in Miami so we can do that. I love grilling pork and this recipe is awesome. It has tons of flavor and very easy to make. We grow our own peppers and next time will try using my ghost peppers (about a 1/2 of one. I have a Big Green Egg, the meat comes out so tender when using that type of grill. Wish Bobby would come to Miami and stop by for some southern grilling made simple.

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To Lwyre, I marinated my pork for 3 hours in a gallon zip lock bag and turned it every so often. You also have to use a heaping tablespoon of the curry powder (as directed, and I grated my ginger and probably used more ginger than the recipe called for. Grating draws out more flavor than mincing or chopping, so I grate whenever possible. Also, did you remember to salt it liberally before putting it on the grill and did you use some kind of wood chip for smoke flavor? Plus, the green sauce really put it over the top. Do try it again and let me know how it turned out.

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We made this recipe last night, followed the directions to the tee, but the flavors did not come out as expected. For all the ingredients thats were required it just didn't seem to deliver. I am wondering how long the rest of you let it marinade. I only had three hours and am wondering if that was the difference?