Sunny's Coconut Milk Braised Pork Loin

  • Level: Easy
  • Total: 3 hr 50 min (includes resting time)
  • Active: 40 min
  • Yield: 6 to 8 servings
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Ingredients

Rub and Pork:

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 

Pot:

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 

Gravy:

Salt, if needed

1 cup chopped fresh parsley 

1 teaspoon lime juice 

Directions

  1. 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.
  2. 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!
  3. 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.
  4. Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
  5. 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.

Pork Loin Braised in Milk

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