Grilled pork tenderloin with spicy chilli-coconut tomato salad

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy

For the pork tenderloin

2 pork tenderloins, 680 - 900 g total
60 ml extra-virgin olive oil
Sea salt and freshly ground black pepper
1/2 lime, juiced

For the chilli-coconut sauce

2 tbsps extra-virgin olive oil
1 (2 cm) 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 (400 g) tin unsweetened coconut milk
1 tsp sugar
1 lime, juiced
1 tbsp fish sauce (recommended: Nam pla)
Sea salt and freshly ground black pepper
Stems from 1/4 bunch fresh coriander
Chilli-coconut tomato salad, recipe follows

For the chilli-coconut tomato salad

340 g cups shredded, unsweetened coconut
900 g 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 coriander
Handful fresh mint leaves
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 scallions, trimmed and chopped

1) 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.

2) 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 coriander stems and puree using an immersion blender or blender.

3) 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.

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

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

6) Preheat the oven to 190 degrees C.

7) 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.

8) In a big bowl, toss together the tomatoes, red onion, chile, coriander, mint, and salt and pepper. Drizzle with olive oil or with some remaining chilli-coconut sauce and fold in the toasted coconut and scallions.

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