Ingredients
Pork Tenderloin:
- 2 pork tenderloins, 1 1/2 to 2-pounds total
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 lime, juiced
Chile-Coconut Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 lemongrass stalk, white part only, chopped into small pieces
- 1 fresh red jalapeno, cut into rounds
- 1 (14-ounce) can unsweetened coconut milk
- 1 teaspoon sugar
- 1 lime, juiced
- 1 tablespoon fish sauce (recommended: Nam pla)
- Kosher salt and freshly ground black pepper
- Stems from 1/4 bunch fresh cilantro
- Chile-Coconut Tomato Salad, recipe follows
Directions
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.
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.
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.
To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.
Chile-Coconut Tomato Salad:
- 1 1/2 cups shredded, unsweetened coconut
- 2 pounds fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red)
- 1/2 small red onion, slivered
- 1 fresh red jalapeno, thinly sliced
- Leaves from 1/4 bunch fresh cilantro
- Handful fresh mint leaves
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 scallions, trimmed and chopped
Preheat the oven to 375 degrees F.
Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes.
In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint, and salt and pepper. Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions.
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Rated: 5 stars out of 5