Adapted from Tyler Florence’s recipe, this dish is warming, comforting, brightly-flavoured and is destined for heavy rotation in our kitchen! It does have a few steps, but they’re not difficult. Timing is key, as always, but I think I’ve got it worked out! I’ve included pictures of the individual components of this three-parter. Click to see them enlarged.
Serves 2.
Ingredients
Pork
1 1lb pork tenderloin
1/4 c extra virgin olive oil
1/2 lime, juice
salt & pepper
Coconut-Chile Sauce
2 tb extra virgin olive oil
1″ ginger, grated
2 garlic, minced
1 chile (Bird, jalapeno, whatever ya like), diced
1/4 c cilantro stems
14 oz coconut milk
1 ts sugar
1 lime, juiced
1 tb fish sauce
1 dash hot sauce, optional
salt & pepper
Tomato & Coconut Salad
1 c shredded coconut
2 c tomatoes, chopped
1/2 sweet pepper, diced
1/2 red onion, diced
1/4 c cilantro (leaves)
1/4 c mint leaves
dash of olive oil
1/2 lime, juiced
salt & pepper
Directions
1. Preheat the oven to 375.
2. Place the pork on a platter and pour over the olive oil, lime juice & sprinkle with salt & pepper on all sides. Marinate for 10-15 minutes.
3. Toss the pork in the oven for roughly 35 minutes or until a meat thermometer reads 165-170, depending on how well you like your pork cooked. Rest for 10 minutes.
4. In the meantime, heat up the olive oil at medium in a medium sauce pan. Add garlic, ginger, chile and cilantro stems. Cook 3 minutes.
5. Add the coconut milk and sugar, simmering for another 5 minutes.
6. Squeeze in the lime juice and add the fish sauce, hot sauce, and a dash of salt & pepper. Adjust to taste. Lower heat and simmer, stirring occasionally until the pork is done.
7. In a medium bowl, add tomatoes, shredded coconut, sweet pepper, red onion, chile, cilantro leaves, mint, olive oil, salt & pepper and lime juice. Adjust according to taste.
8. Slice pork into medallions and serve over rice. Pour the sauce over the pork and top with coconut & tomato salad.
Food Nurd 
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