Recipes
Photo by Amy Taber
Peppered Pork Tenderloin with Sweet and Sour Cranberry-Coconut Sauce
Episode 707: Coconut Milk/Cranberries
Serves 4
Ingredients
2 pork tenderloins, trimmed, brined for 1 hour if time permits
1 large minced onion
1/2 cup chopped craisins
1 cup Wanjashan rice vinegar
1 cup coconut milk
2 tablespoons fish sauce
1 large sweet potato, forked, wrapped in foil and baked until cooked through
Kosher salt and freshly ground black pepper to taste
Canola oil
Directions
In a sautee pan on med-high heat, coated lightly with oil, lightly salt and generously pepper the pork. Sear on all sides and cook until medium or to your liking. When done, let pork rest. In same pan, add a touch of oil and saute the onion and craisins. Deglaze with naturally brewed rice vinegar. Add coconut milk and fish sauce and simmer for 25% reduction. Season and check for flavor. Scoop out some fresh sweet potato meat, surround with slices of pork, sauce all.
Related recipes
Coconut-Cranberry Chicken Curry
Annie Copps' Coconut and Banana Freezer Pops with Dried Cranberries
Coconut-Cranberry Poundcake with Coconut Glaze
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
