Thai-style pork tenderloin with lemongrass sauce and tomato salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai-style pork tenderloin with lemongrass sauce and tomato salad

Signature Sauce

Thai-style pork tenderloin with lemongrass sauce and tomato salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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
  • Sunbasket 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

Nutrition per serving

Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 790mg (34% DV), Total Carb. 16g (6% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.


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.


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.