Coconut Pork Tenderloin Recipes

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

Steps:

• Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
• Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
• Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.