Name: Sunny's Coconut Milk Braised Pork Loin
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 6 to 8 servings
Ingredients: 2 teaspoons hot Hungarian paprika; 2 teaspoons bourbon-smoked sea salt (or any other smoked salt); 1 teaspoon onion powder; Freshly ground black pepper; One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds); 2 tablespoons unsalted butter; 2 tablespoons olive oil; 4 apricots, pitted and sliced; 8 to 10 sprigs fresh thyme; 4 cloves garlic, smashed; One 4- to 6-inch stalk fresh rosemary; About 3 cups coconut milk; Salt, if needed; 1 cup chopped fresh parsley; 1 teaspoon lime juice

Directions

For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

Sunny's Coconut Milk Braised Pork Loin

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