4 to 6 servings
- 2 trimmed pork tenderloins, about 2 pounds
- 2 cups shredded, unsweetened coconut flakes
- 4 scallions, washed
- Olive oil, for cooking
- Kosher salt and freshly ground black pepper, to taste
Ingredients for marinade/sauce:
- 2, 14 oz. cans, unsweetened coconut milk
- 4 garlic cloves, smashed and peeled
- 1, 1” piece fresh ginger, peeled and rough chopped
- 1 lemongrass stalk, rough chopped
- 1 large jalapeño, seeds removed, and rough chopped
- 2 limes, juiced
- 2 tablespoons soy or ponzu sauce
- 2 teaspoons sugar
- ½ bunch cilantro, rough chopped
- Kosher salt and fresh ground black pepper, to taste
First, prepare the marinade by adding all of the marinade ingredients into a blender and puree. Pat the tenderloins dry with a paper towel and lay them into a vessel large enough to contain them and the marinade. Pour in the marinade. Don’t worry if the loins are not fully submerged. Cover the loins with plastic wrap and refrigerate for at least four hours. If the loins were not fully submerged in the marinade, turn the loins over in the vessel at about halfway through the process and recover until the marinating process is finished.
Now, once the loins have been marinated, remove them from the mixture and once again, pat dry with a paper towel, (you may have to scrape away some of the remnants from the marinade). Lay the loins on a large platter. Reserve the marinating mixture for later. Season the loin with the salt and pepper. Brush a thin layer of olive oil all over the loins, and the scallions. You are now prepared to grill.
Before grilling the loins, first preheat an oven to 375 degrees. Spread the coconut flakes evenly over a sheet pan and bake until toasted and golden brown, about ten minutes. Remove and allow to cool. Next, strain the marinating mixture into a saucepan. Bring the sauce to a boil for a minimum of fifteen seconds. Reduce to a simmer and allow to cook for an additional five minutes. Adjust seasoning and keep warm until service.
Now, grill the pork loins. Turn after five minutes or until a nice crusty brown sear is achieved on all sides. Tenderloins will be done when slightly pink in the middle. Allow to rest or cool slightly. While cooling, mark the scallion on the grill, both sides, and cook just until slightly limp.
Roll the cooked pork loin into the coconut flakes. Try to cover evenly. Slice and arrange the pork loin on a platter with the grilled scallions. Drizzle the sauce over and enjoy.