EXPLORE:

Tyler Florence

Thai-style pork tenderloin with lemongrass sauce and tomato salad

Paleo, Gluten-Free, Dairy-Free, Soy-Free

4 Servings, 440 Calories/Serving

35 – 45 Minutes

Our house-made lemongrass paste give paleo pork tenderloin a Thai-style treatment complete with a rich gluten- and dairy-free coconut milk sauce.

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • ⅓ cup unsweetened shaved coconut
  • 1 tablespoon sambal oelek (optional)
  • 1 lime
  • 1 or 2 shallots
  • 3 scallions
  • 1 pound grape tomatoes
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric - salt)
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 6 or 7 sprigs fresh cilantro
  • 3 or 4 sprigs fresh mint

Chef's Tip

In Step 4, the pan used for the pork may still be hot from the oven when you’re ready to make the sauce, so use an oven mitt before reaching for the handle.

Instructions

1

Prep and cook the pork

Heat the oven to 400°F.
  • Pat the pork dry with a paper towel. Season generously with salt and pepper.
In a large ovenproof frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pan to the oven and roast, turning once, until cooked through but still faintly pink within, 12 to 15 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, toast the coconut and prepare the ingredients for the lemongrass sauce and tomato salad.

2

Toast the coconut

On a small sheet pan, spread the coconut in an even layer and toast in the oven until golden brown, 4 to 5 minutes. Transfer to a plate.

3

Prep the lemongrass sauce and tomato salad ingredients

  • If using the sambal oelek, divide into two equal portions, one for the lemongrass sauce and one for the tomato salad.
  • Juice the lime.
  • Peel and thinly slice the shallots.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Divide into two equal portions, one for the tomato salad and one for garnish.
  • Cut the grape tomatoes in half.

4

Make the lemongrass sauce

In the same pan used for the pork, if dry, add 1 tablespoon oil; warm over medium heat until hot but not smoking. Stir in the lemongrass paste and cook until fragrant, about 30 seconds. Add the coconut milk and up to half the sambal oelek and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the sauce is slightly thickened, 3 to 4 minutes.
Remove from the heat and stir in the lime juice and half the fish sauce. Season to taste with salt, pepper, and more fish sauce, if desired.
While the sauce cooks, prepare the herbs and toss the tomato salad.

5

Finish the tomato salad

  • Coarsely chop the cilantro.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
In a large bowl, combine the shallots, tomatoes, cilantro, mint, 2 tablespoons oil, half the scallions, and as much of the remaining sambal oelek as you like and toss to coat. Season to taste with salt and pepper.

6

Serve

Transfer the pork to a serving platter, top with as much lemongrass sauce as you like, and garnish with the remaining scallions. Sprinkle the tomato salad with the coconut. Serve the salad and any remaining sauce on the side.

Kids Can!

  • Prepare the coconut for toasting.
  • Juice the lime.
  • Prep the mint and toss the tomato salad.
  • Sprinkle the coconut on the salad.
  • Serve the meal.

Nutrition per serving: Protein: 32g (64% DV), Fiber: 4g (16% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4g, Saturated Fat: 9g (45% DV), Cholesterol: 80mg (27% DV), Sodium: 790mg (33% DV), Carbohydrates: 16g (5% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.

Similar Recipes

Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten-Free, Vegetarian, Lean & Clean
Almond-date shakes with cardamom and mint
Gluten-Free, Vegan, Dairy-Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy-Free