Coconut Crusted Pork Tenderloin with Mango Salsa

4 Servings
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Ingredients

For the pork

  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons finely chopped fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 1/2 pound pork tenderloin
  • 2 eggs
  • 1/4 cup finely chopped macadamia nuts or almonds
  • 1/4 cup finely chopped unsweetened shredded coconut
  • 1 to 2 tablespoons coconut oil

For the Mango Salsa

  • 1 lime
  • 1 1/2 cups diced mango
  • 3/4 cup finely diced red sweet pepper
  • 1/4 cup thinly sliced green onion (3-4 onions)
  • 1 to 2 tablespoons canned hot green chile peppers
  • 2 tablespoons coconut oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon lime zest
  • 2 tablespoons lime juice

Directions

  1. For the Mango Salsa: Zest the lime and then squeeze 2 tablespoons of juice from the lime. Combine all ingredients and chill.
  2. Combine coconut milk, ginger, garlic, salt and pepper in a bowl. Trim fat from the tenderloin and cut it into 8 slices. Place the slices between two pieces of plastic wrap and using the flat side of a meat mallet or the back of an Ice Cream Scoop flatten to ½-inch thick. Add the meat to the marinade, turning to coat. Cover and refrigerate 2 to 3 hours, turning occasionally.
  3. Beat the eggs in a shallow dish.
  4. Combine the nuts and coconut in a shallow dish.
  5. Remove the meat from the marinade. Discard the marinade. Dip the meat in the egg, turning to coat. Dip both sides of the meat in the nut/coconut mixture, coating lightly.
  6. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 4 meat slices and cook 3 to 4 minutes per side or until lightly browned but still pink in the middle. Add 1 more tablespoon of oil and cook the remaining 4 slices.
  7. Serve with the Mango Salsa.

https://www.cutco.com/learn/coconut-crusted-pork-tenderloin