THAI PORK WITH CHILI COCONUT SAUCE
Serves 4 – 6
2 pork tenderloins (about ¾ lb each)
2 tbsps Chinese rice wine vinegar
2 tbsps Hoi sin sauce
1 tbsp soy sauce
1/3 cup orange juice
juice of one lime
zest of lime finely grated(colored part of the skin)
1 tsp sesame oil
1 tbsp honey
2 cloves garlic, finely minced
1 tbsp ginger, finely minced
Preheat oven to 375F
Combine all marinade ingredients and whisk until combined. Reserve ¼ cup for the sauce. Add pork and chill 1 to 2 hours. Remove pork from marinade and place in a shallow roasting pan. Roast for 15 to 20 minutes. Remove from oven and keep warm.
½ cup unsweetened coconut milk
2 tbsps chopped fresh cilantro
1 tsp Asian chile sauce
1 tbsp corn starch mixed with water to form a paste
Mix sauce ingredients together. Bring ¼ cup reserved marinade to a boil in a small sauce pan. Slowly add the sauce ingredients and stir until thickened.
Slice tenderloins on the diagonal into ½ inch slices. Pour coconut sauce on a platter and top with the sliced pork. Garnish with fresh cilantro or mint leaves.