Tassel Ridge® Thai Coconut Pork Loin has big flavors, and some spice from the chili sauce, that will pair well with Tassel Ridge Iowa St. Croix Rosé. A dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish, Iowa St. Croix Rosé is made entire from St. Croix grapes grown in our Mahaska County, Iowa vineyards.

Tassel Ridge® Thai Coconut Pork Loin


  • 3- pound boneless pork loin, trimmed
  • salt
  • pepper
  • 2 Tbsp plus 1 Tbsp oil
  • 1 13.5-oz can coconut milk
  • 1 tsp soy sauce
  • 2 tsp sweet chili sauce
  • 1 Tbsp fresh lime juice
  • ½ red onion julienned
  • ½ red bell pepper cut into strips
  • ½ yellow bell pepper cut into strips
  • tsp grated fresh ginger
  • 3 tsp minced fresh garlic
  • 1 cup grape tomatoes cut in half
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to 350°F. Season pork with salt and pepper. Heat 2 tablespoons oil in large skillet over high heat. Add pork. Brown on all sides. Put pork into oven safe pan. Set skillet aside. Roast pork for 30 minutes, or until internal temperature reaches 140°F. Meanwhile, combine coconut milk, soy sauce, sweet chili sauce, and lime juice in bowl. Set aside. Add remaining 1 tablespoon oil to skillet. Heat oil over medium-high. Add onions and peppers. Sauté until mixture becomes aromatic. Add ginger and garlic. Sauté about 2 minutes. Add coconut milk mixture. Simmer and reduce until thickened. Add tomatoes and cilantro. Stir to combine. Set aside and keep warm. Remove pork from oven when internal temperature reaches 140°F. Allow to rest about 5 minutes before slicing. Top sliced pork with coconut mixture. Serves 6.

    Serving Suggestion—Serve with wild rice

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé or, if you prefer a sweeter wine, Tassel Ridge Steuben