Grilled Pork Tenderloin with a Spicy Coconut Tomato Salad

GREENFIELD, Mass. (Mass Appeal) - Buckley Healthcare Center in Greenfield is a place where life is celebrated, and one of their standout features of the center is the food. Chef Mike Harrison joined us in the Mass Appeal kitchen to show us how to make a grilled pork tenderloin with a spicy coconut tomato salad!

Buckley Healthcare Center
95 Laurel Street
Greenfield, MA

For more information call (413) 774-3143 or visit BuckleyHealthcare.com .

Grilled Pork Tenderloin with a Spicy Coconut Tomato Salad

Pork Tenderloin

Ingredients:

• 2 pork tenderloins, 1 1/2 to 2 pounds total
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 lime, juiced

Directions:

1. Put the pork on a platter and sprinkle all over with salt and pepper.
2. Add the olive oil and lime juice and turn to boat the pork with the marinade.
3. Cover with plastic wrap and set aside in the refrigerator
4. Preheat an outdoor gas or charcoal grill.
5. Blot oil onto thick square of paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
6. Put the pork on the grill and cook, turning to brown all sides until crusty on the outside and almost cooked through but still slightly pin in the center, about 10-15 minutes.

Chile-Coconut Sauce

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 (1-inch) piece fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 1 lemongrass stalk, white part only, chopped into small pieces
• 1 fresh red jalapeno, cut into rounds
• 1 (14-ounce) can unsweetened coconut milk
• 1 teaspoons sugar
• 1 lime, juiced
• 1 tablespoon fish sauce (recommended: Nam pla)
• Kosher salt and freshly ground black pepper
• Stems from 1/4 bunch fresh cilantro

Directions:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the ginger, garlic, lemongrass, and chile and cook to soften, about 3 minutes.
3. Add the coconut milk, and suger and simmer until thickened, about 5 minutes.
4. Stir in the lime juice and season with fish sauce, and salt and pepper.
5. Cool to room temperature.
6. Add cilantro stems and puree

Chile-Coconut Tomato Salad

Ingredients:

• 1 1/2 cups shredded, unsweented coconut
• 2 pounds fresh heirloom tomatoes cut into big chunks (variety of colors purple, yellow, bright red)
• 1/2 small red onion, slivered
• 1 fresh red jalapeno, thickly sliced
• Leaves from 1/4 bunch fresh cilantro
• Handful fresh mint leaves
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 2 scallions, trimmed and chopped

Directions:

1. Spread the coconut out in a thin layer on a baking sheet.
2. Bake in oven, shaking every now and then for even cooking until lightly browned, about 10 minutes.
3. In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint and salt and pepper.
4. Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions.

 
To serve: Slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.