Ingredients

IngredientsPORK TENDERLOIN:

• 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

CHILE-COCONUT SAUCE:

• 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 teaspoon 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
• Chile-Coconut Tomato Salad, recipe follows

CHILE-COCONUT TOMATO SALAD:

• 1 1/2 cups shredded, unsweetened 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, thinly 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

Description

Cooking Channel Serves Up This Grilled Pork Tenderloin With Spicy Chile-Coconut Tomato Salad Recipe Recipe From Tyler Florence Plus Many Other Recipes At CookingChannelTV.com.

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