Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Sala

 
Post new topic   Reply to topic    Couchtripper Forum Index -> Aja's Kitchen
View previous topic :: View next topic  
Author Message
Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Thu Aug 09, 2007 5:33 am    Post subject: Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Sala Reply with quote

Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad


This is one of my fave things to cook this summer .....Read the recipe over a few times ....Its really not as complicated as it first seems .....and it really is Delish........and If U read the notes at end of the recipe I will make it even easier for u Smile


Pork Tenderloin:

2 pork tenderloins, 1 1/2 to 2-pounds total
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 lime, juiced

Chile-Coconut Sauce:

2 tablespoons extra-virgin olive oil
1 (1-inch) piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 lemongrass stalk, white part only, chopped into small pieces
1 fresh red jalapeno, cut into rounds
1 (14-ounce) can unsweetened coconut milk
1 teaspoon sugar
1 lime, juiced
1 tablespoon fish sauce (recommended: Nam pla)
Kosher salt and freshly ground black pepper
Stems from 1/4 bunch fresh cilantro



Chile-Coconut Tomato Salad:

1 1/2 cups shredded, unsweetened coconut
2 pounds fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red)
1/2 small red onion, slivered
1 fresh red jalapeno, thinly sliced
Leaves from 1/4 bunch fresh cilantro
Handful fresh mint leaves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 scallions, trimmed and chopped
Preheat the oven to 375 degrees F.

Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes.

In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint, and salt and pepper. Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions.



Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.

For the Chile-Coconut Sauce:

Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender.

Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes.

Remove from the grill and let rest for a few minutes.






To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.





Notes........

basicly I got rid of most of the tomatoes .....and added a spring mix salad with a few toms ....was just as good if not better Smile its also hard to find unsweetened coconut so i got a real one and grated it .......

I dare U to make this ..its trully Delish Smile
Back to top
View user's profile Send private message
eefanincan
Admin


Joined: 29 Apr 2006
Location: Canada

PostPosted: Fri Aug 10, 2007 12:33 am    Post subject: Reply with quote

OMG! Yum! I'm salivating right now!
Back to top
View user's profile Send private message
Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Sun Mar 09, 2008 6:22 pm    Post subject: Reply with quote

Making this again today ....... I love it Smile
Back to top
View user's profile Send private message
Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Sun Jul 13, 2014 7:25 pm    Post subject: Reply with quote

Making this today
Back to top
View user's profile Send private message
SquareEyes



Joined: 10 May 2009
Location: Vienna, Austria

PostPosted: Mon Jul 14, 2014 9:51 pm    Post subject: Reply with quote

Aja. You have posted many things that have made me go and buy ingredients where I don't do the lingo! You (delicious) bastard!

Now tell me this...

I have this aged beautiful T-bone (they must have mis-cut it, cos it's 5% bone and 40% fillet) that's about 3 cm thick and has to be cooked by 27th. It's going on the barbie (I don't care what you say about that!).

I'm thinking of pat-drying it, salting it 40 mins at room temp before, then hitting it with black pepper and wipe of extra virgin and then 4 mins either side for a "medium". Am I totally wrong?
Back to top
View user's profile Send private message
Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Mon Jul 14, 2014 10:21 pm    Post subject: Reply with quote

Ha !!!! No that's the best way to cook a good steak Very Happy
Back to top
View user's profile Send private message
SquareEyes



Joined: 10 May 2009
Location: Vienna, Austria

PostPosted: Wed Aug 20, 2014 8:36 pm    Post subject: Reply with quote

It was nice. I still dream about it...
Back to top
View user's profile Send private message
Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Sat Aug 30, 2014 3:13 pm    Post subject: Reply with quote

Very Happy
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Couchtripper Forum Index -> Aja's Kitchen All times are GMT
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You cannot attach files in this forum
You cannot download files in this forum


Couchtripper - 2005-2015