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Categories:
pork tenderloin salt freshly cracked black pepper mango pineapple fresh coconut torn cilantro red onions garlic chives honey coconut milk
Viewed: 29 - Published at: 4 years agoIngredients
- 2 pounds pork tenderloin
- Salt
- Freshly cracked black pepper
- 2 cups medium diced mango
- 2 to 3 cups medium diced pineapple
- 3/4 cup finely grated fresh coconut (save the milk)
- 1/2 cup torn cilantro leaves
- 1/2 cup minced red onions
- 3 cloves minced garlic
- 1/4 cup minced chives
- 2 tablespoons honey
- Coconut milk, as needed
Method
- Preheat a grill to 375 degrees F.
- Fan out the loin by slicing it down the middle but not all the way through.
- Do the same to each side of the loin.
- Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick.
- Season with salt and fresh cracked black pepper.
- Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together.
- Season, to taste, and loosen with fresh coconut milk if too thick.
- Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string.
- Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
- To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.
