Griddled pork tenderloin with spicy chili-coconut tomato salad Recipe | Food Network UK

Name: Griddled pork tenderloin with spicy chili-coconut tomato salad Recipe | Food Network UK
Ingredients: For the chili-coconut sauce; 30 ml extra-virgin olive oil; 20g piece fresh ginger, peeled and chopped; 5g garlic, chopped; 1 lemongrass stalk, white part only, chopped into small pieces; 1 fresh chili pepper (preferably red jalapeno), thinly sliced; 440 ml unsweetened coconut milk; 30 g fresh coriander stems; For the chili-coconut tomato salad; 1 tsp. caster sugar; 20 ml freshly squeezed lime juice; 15 ml fish sauce (recommended: Nam pla); Kosher salt and freshly ground black pepper; For the pork tenderloin; 2 pork tenderloins (about 750g-1kg total); 60 ml cup extra-virgin olive oil; 10 ml freshly squeezed lime juice; For the chili-coconut tomato salad;; 175g shredded, unsweetened coconut; 1 kg fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red); 70g red onion, halved crosswise and sliced thinly; 1 chili pepper (preferably red jalapeno), cut into rounds; 20g fresh coriander leaves; 20g fresh mint leaves; 2 spring onions, trimmed and chopped; Extra-virgin olive oil

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This mouth-watering recipe is ready in just 55 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients

For the chili-coconut sauce
30 ml extra-virgin olive oil
20g piece fresh ginger, peeled and chopped
5g garlic, chopped
1 lemongrass stalk, white part only, chopped into small pieces
1 fresh chili pepper (preferably red jalapeno), thinly sliced
440 ml unsweetened coconut milk
30 g fresh coriander stems
For the chili-coconut tomato salad
1 tsp. caster sugar
20 ml freshly squeezed lime juice
15 ml fish sauce (recommended: Nam pla)
Kosher salt and freshly ground black pepper
For the pork tenderloin
2 pork tenderloins (about 750g-1kg total)
60 ml cup extra-virgin olive oil
10 ml freshly squeezed lime juice
For the chili-coconut tomato salad;
175g shredded, unsweetened coconut
1 kg fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red)
70g red onion, halved crosswise and sliced thinly
1 chili pepper (preferably red jalapeno), cut into rounds
20g fresh coriander leaves
20g fresh mint leaves
2 spring onions, trimmed and chopped
Extra-virgin olive oil