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Grilled Pork Tenderloin with Coconut Milk

September 28, 2015
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Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!

  • One 1½ pound pork tenderloin, cleaned
  • ½ cup coconut milk
  • 1 cup fresh coconut, cut into pieces
  • ½ cup fresh cilantro, chopped
  • 1 inch fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno, deseeded and chopped
  • Juice of one lime
  • Zest of one lime
  • 2 teaspoons salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.

Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.

Nectarine and Mango Salsa

  • 1 nectarine, chopped
  • 1 mango, chopped
  • 1 pepper (any color), chopped
  • 1 jalapeno, minced
  • Juice of one lime
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoon salt

Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.

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2 Comments
Cali
October 5, 2015 at 9:20 AM

What do you do with the boiled marinade? I don’t see how to use it. Thanks

October 5, 2015 at 10:30 AM

Hi Cali,
You can pour the cooked marinade over the pork…

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