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This week from Flay’s BBQ Addiction we decided to make page 155: coconut-marinated pork tenderloin. Flay includes a green onion and peanut relish. I shook up both recipes a bit. I turned the relish into grilled pineapple salsa. Keeping with the tropical theme, the concoction of the day was a Midori Mojito with fresh pineapple. It definitely felt like a warm summer day, instead of the chilly aftermath of wind and rain.

The coconut marinate infuses the pork while tenderizing the meat. The pork began its coconut soak at 9 a.m. and went on the grill at the end of the Bruins’ win against the Rangers in Game 2 of the Stanley Cup Semi-finals. The pork and the game? Win-Win.

coconut-lime marinated porkWhat you need:

  • 1 1/2 – 2 lb pork tenderloin
  • 1 14-oz can unsweetened coconut milk
  • 1 lime, zested and juiced
  • 1 tbs Devo Olive Oil Persian Lime EVOO
  • 2 tsp curry
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1 tsp chopped habanero pepper
  • Freshly ground sea salt and black pepper


Hot sauce, if desired

What you do:

  • Season pork with salt and pepper.
  • In lg bowl mix milk, lime, evoo, curry, paprika, cumin and habanero.
  • Add pork, turn to coat, massaging the meat with the marinate.
  • Cover and refrigerate for 2-8 hours.
  • Heat grill and remove pork from frig 30 min before cooking.
  • Brush grill with evoo.
  • Place on grill and cook until charred on all sides, about 8 min eat.
  • Move meat to non-direct flame on grill and cook about 10-12 min, until thermometer registers 150.
  • Remove pork from grill, loosely cover with foil and let rest for 10 min.
  • Brush pineapple slices with oil and place on grill.
  • Grill 5 min and flip, grill 5 more min.
  • Chop pineapple into 1/2” chunks.
  • In bowl add remaining ingredients and season with salt and pepper.
  • Add pineapple.
  • Slice pork into 1/2” thick slices and serve with relish.