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Tassel Ridge® Thai Coconut Pork Loin

Ingredients

  • 3-pound boneless pork loin, trimmed
  • salt to taste
  • pepper to taste
  • 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
  • 2½ tsp fresh ginger, grated
  • 3 tsp fresh garlic, minced
  • 1 cup grape tomatoes, halved
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Preheat oven to 350°F. Season pork loin with salt and pepper. Heat 2 tablespoons of oil in large skillet over high heat. Brown pork on all sides. Transfer pork to oven safe pan and place in oven. Set skillet aside. Cook pork for about 30 minutes or until internal temperature reaches 140°F. Meanwhile, mix coconut milk, soy sauce, sweet chili sauce, and lime juice in bowl until well combined. Set aside. Add remaining 1 tablespoon of oil to skillet used to brown pork. When oil is heated, add onions and peppers. Sauté until mixture becomes aromatic. Add ginger and garlic. Sauté for about 2 minutes. Add coconut mixture. Simmer and reduce until thickened. Add tomatoes and cilantro. Stir to combine. Set aside and keep warm. When pork is done, remove from oven and 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

2013 Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled.