Description
This easy grilled pork tenderloin is served with a delicious chimichurri, fluffy coconut rice and a flavourful snap pea salad. Perfect for the summer weather!
Ingredients
Units
Scale
For the Pork:
- 1 (1 1/2-pound) pork tenderloin
- 1 1/2 tbsps avocado oil
- 1 tbsp brown sugar
- 2 tsp ground cumin
- 2 tsp coriander seeds, crushed using a mortar & pestle
- 1 1/4 tsp kosher salt
- zest from one lime (about 1 1/2 tsp.)
For the rice:
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsps
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
For the chimichurri:
- 1/2 cup extra virgin olive oil
- 2 tbsps red wine vinegar
- 1/2 cup cilantro, finely chopped (measured after chopping)
- 2 tbsps fresh mint leaves, finely chopped (measured after chopping)
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 3/4 tsp dried oregano
- 1/2 tsp red pepper flakes (or 1/2 to 1 chili, chopped) *see note
For the snap pea salad:
- 7oz/200g snap peas, ends trimmed
- 2 tbsps extra virgin olive oil
- 2 tbsps lime juice (fresh) + zest from 1 lime
- 1/2 tsp fish sauce (optional) *see notes
- 2 sprigs fresh mint, thinly sliced
- 1/4 tsp kosher salt
- 1/4 cup toasted coconut
Instructions
For the pork:
- Place the pork tenderloin in a large baking dish and pat dry.
- Pour the oil over the pork.
- In a small bowl, mix together the sugar, cumin, coriander, salt and lime zest.
- Pour the dry spice mixture over the pork and use your hands to rub it into the pork until evenly coated. Set aside while you prep the rest, letting it marinate for about 30 minutes if you have the time.
- When ready to cook, heat the grill over medium-high and brush the grates with a little oil.
- Place the pork on the grill, turning occasionally with tongs, until lightly charred on all sides and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about five to six minutes per side.
- Remove the pork and set it aside. Loosely tent with aluminum foil and rest for five to ten minutes before slicing.
- Serve with rice and snap pea salad. Pour the chimichurri over the pork and enjoy!
For the rice:
- In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.
For the chimichurri:
- Pour the oil into a bowl and add the red wine vinegar, cilantro, mint, garlic, salt, oregano and red pepper flakes (or chili). Mix with a spoon to combine. Set aside.
For the snap pea salad:
- Wash the peas and pat dry. Slice the peas thinly on a bias and place in a large bowl.
- Pour the oil, lime juice (and zest) and fish sauce over the peas and toss well to combine. Add in the mint and season to taste with salt. Add in the coconut and toss gently just to combine.
Notes
Red pepper flakes: for the chimichurri, add red pepper flakes for just a mild amount of heat. Alternatively, add a serrano pepper or jalapeño (seeded or not) finely minced instead. Using a fresh pepper is more authentic and will have more heat.
Fish sauce: this adds a nice flavour to the pea salad, but you can omit if needed. Or add the same amount of tamari (low sodium) or soy sauce instead.