Red Curry Coconut Pork

With a blend of warm red curry paste, sweet coconut milk, and a dash of tang from lime, this Red Curry Coconut Pork had me picking bits out of the pan to taste before I even snapped a picture.


- Coconut milk - Red curry paste - Brown sugar - Juice from one lime - Lime zest - Salt & pepper - Pork tenderloin


Whisk the coconut milk with the red curry paste, brown sugar, lime juice and zest. Pat the pork dry and season with salt and pepper.

Place in a large resealable bag, or baking dish and cover with coconut milk mixture. Cover (or seal) and refrigerate 4 to 8 hours.

Preheat grill pan over medium high heat. Remove pork from coconut milk and pat the pork dry and place in grill pan. 

 Sear on all sides, about 6 minutes per side, until pork temps at 145 internally.

Let rest for 5 minutes before slicing and serving.

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