Sunny's Coconut Milk Braised Pork Loin
Sunny's Coconut Milk Braised Pork Loin is a gluten free main course. One serving contains 489 calories, 41g of protein, and 32g of fat. For $3.51 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of apricots, fresh thyme, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. 704 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 3 hours and 50 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. If you like this recipe, you might also like recipes such as Pork Loin Braised In Milk, Pork Loin Braised In Milk, and Milk-braised Loin Of Pork With Fennel & Cabbage.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 190 minutes
Ingredients:
4 apricots, pitted and sliced
Freshly ground black pepper
About 3 cups coconut milk
1 cup chopped fresh parsley
1 4- to 6-inch stalk fresh rosemary
8 to 10 sprigs fresh thyme
4 cloves garlic, smashed
2 teaspoons hot Hungarian paprika
1 teaspoon lime juice
2 tablespoons olive oil
1 teaspoon onion powder
1 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
Salt, if needed
2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
2 tablespoons unsalted butter
Equipment:
bowl
dutch oven
aluminum foil
pot
Cooking instruction summary:
For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour. In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends! For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour. Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices. For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.
Step by step:
1. For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend.
2. Let the pork rest at room temperature for 1 hour.
3. In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
For the pot
1. Add the apricots around the edges of the pork and cook while moving around for a minute.
2. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
3. Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
For the gravy
1. Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.
Nutrition Information:
covered percent of daily need
