COCONUT PORK TENDERLOIN
I was watching a cooking show a couple of weeks ago and saw them make this dish, well they had a few more things in theirs but I couldn't remember it all lol. So this is how I made mine. The taste of the coconut is awesome, and the sauce over noodles,, oh yummmmm
Provided by Kathy Griffin
Categories Pork
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. Heat a dutch oven ( or large oven safe skillet with lid)over medium heat on stove top , add oil and butter, salt & pepper all sides of pork, brown each side of pork , don't forget the sides and ends( cut the pork in half if you need to)
- 2. Add peeled & quartered fruit, thyme , rosemary ( tie the bundles together if you want) and garlic. Pour the 2 cans of coconut milk over the top ( add a little water if you need to) you want it to come 3/4 way up pork.
- 3. Bring to a boil, cover and place in a preheated 325 degree oven for 2 1/2 hours, after that turn oven up to 400 for 30 minutes.
- 4. Remove sprigs of herbs, and any chunks of fruit if it didn't cook all the way down ( if you want) Serve over pasta ( I used fettuccine) or rice or just along side of some mashed taters or whatever you would like
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