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Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad Recipe

Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on July 04, 2009

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    I don't nornally review recipies but I always read the reviews. This recipe was so good that I registered just to review this recipe. The flavors were incredible. I followed the recipe just as it is and it was AMAZING. You won't be disappointed if you try this.

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  • on July 01, 2009

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    Despite the fact that our sprinklers went off just as we were serving this in the backyard, we all loved it. One suggestion that I have is that it be served as a composed salad so that the pork can be heated separately if there are leftovers. There is no way to do that if it is mixed together. The sauce should be passed to pour over after serving. There was too much sauce for the dish and it turned a little soupy. I halved the peppers and added half of one to the sauce and half to the tomato salad which cut the heat because my husband does not like things too spicy. I am growing my own mint so that I can make this all summer. My son is a chef in Hawaii, so don't be surprised if you see this on the menu at Roy's in Waikiki!

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  • on June 30, 2009

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    This was such an easy recipe and my entire family loved it! Even my hubby, who claims he doesn't like coconut flavored anything...LOVED this dish! The kids helped make it and cleaned their plates! I did add about a tablespoon of sugar thou to balance out the heat and it was wonderful! Can't wait to make it again and again and again!

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  • on September 03, 2008

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    I thought this recipe was loaded with flavor and the pork very tender. I grow my own tomatoes so I'm sure this added to it, but I'd make it again in a heartbeat. I used serrano chili's instead of jalapeno's. Tasted great with full bodied Grenache.

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  • on July 27, 2008

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    Made this for my boyfriend and I and we loved, loved, loved it! We couldn't believe how amazing the sauce tasted! There no left-overs! I have never had a recipe turn out so well. I will make this many more times!

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  • on July 23, 2008

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    This was just as easy as seen on TV WOW how the flavors went together and how easy it was to do!! Something to do all on the grill

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  • on August 13, 2007

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    I loved the pork and the sauce in this recipe. The flavor was sweet and spicy, and the pork was tender, juicy and delicious. The heat from the jalapenos mixed with the coconut milk was exciting. The only thing I would change: I would omit the jalapenos from the heirloom tomato salad, and not add the extra sauce, just stick with the oil. The tomatoes could act as a relief from the heat of the pork. I served these dishes with fresh, cold watermelon and it was a perfect compliment. Icouldn't wait to make this dish, and I'm so glad I did. I'll make it again for sure.

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  • on August 10, 2007

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    colorful, easy recipe. I like to add a little more spice than is recommended. This recipe was a hit with the group I fed.

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  • on July 04, 2007

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    I made this for the 4th of July - perfect dinner. Lite and easy and everyone liked it. Although i used less jalapeno than called for . . .

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  • on June 23, 2007

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    This recipe was simple and fast. It was also delicious. One caution, though. My wife prepared the sauce and mistakenly used a habenero chile instead of the red jalapeno pepper. Tha sauce was so hot none of the rest of the family would eat it. However, I was in heaven. Must have been the habenero powered rocket fuel sauce. So go sparingly with the hot peppers and taste along the way to make sure it is not too hot. The tenderloin was wonderful just grilled with the flavor from the mariade, so you don't necesarily even need the sauce.

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