Ingredients
- Pork tenderloin 1.5 lbs cut into ~8 slices
- Lime juice 4 Tbsp (~2 large limes)
- Salt 1.5 tsp
- Coconut milk unsweetened 0.5 cups
- Ginger 2 Tbsp chopped
- Garlic 4 cloves minced
- Cayenne pepper 0.5 tsp ground
- Macadamia nuts 0.25 cups raw, chopped
- Coconut shredded, unsweetened 0.25 cups
- Coconut oil for cooking pork
Prep
Marinate: Mix the all of the lime juice and 1 tsp salt, coat the slices of pork as best you can, and leave in the fridge at least 30 minutes (preferably longer) to marinate.
Sauce: Combine all of the coconut milk, ginger, garlic, and cayenne with 0.5 tsp salt to make the sauce. Simmer on medium-low to reduce it for 15 - 30 minutes. (Longer is better.)
Crunch: Wait until the pork is almost done marinating! Toast the chopped macadamia nuts and shredded coconut in a pan over medium-low for as long as possible without burning them.
Cook & Serve: Sauté the pork chops in coconut oil for 4 minutes per side. Serve ASAP, topping each pork chop with sauce and then macadamia/coconut.
Credit
This recipe is heavily modified from one in Better Homes & Gardens.