Pork Tenderloin Coconut Milk

Paleo Coconut Fried Rice with Pork Tenderloin Delicious Paleo Thai fried rice with juicy and tender pork. 34 pound pork tenderloin 1 bottle jerk seasoning 1 small package white rice 1 can lite coconut milk 1 can pinto beans and 1 bunch scallions Staples.

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In a gallon freezer bag combine first 3 ingredients.

Pork tenderloin coconut milk. Add additional coconut milk. The perfect roast pork loin 8 ways to use the leftovers. Bring to boil cover and adjust heat for a steady simmer.

Trim the pork of excess fat and silverskin. Cook turning occasionally for at least 90 minutes or until the pork is tender. Prepare grill to medium heat.

Heat oil over med-high heat until it shimmers then add meat. Store-bought curry pastes are also an area to be wary as they tend to be high in carbs containing sugar and preservatives. Brown a bit then add about 2 cups coconut milk and the nam pla.

300g leftover roasted pork cut into thick chunks 200ml coconut milk marinade. This delicious keto pork curry goes really well with our Lime Cilantro Cauliflower Rice as well as our Coconut Cauliflower RiceIf you love curry be sure to try our Keto Pork Vindaloo or even our Indian Egg Curry. When the pork is just about browned add shallots chilies and ginger.

Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through so the halves remain attached. Stir in the coconut cream or milk orange zest pepper and nutmeg if using and simmer until the coconut cream reduces slightly and thickens 3. In a large bowl whisk the coconut milk peanut butter soy sauce lime juice brown sugar garlic and coriander to make a smooth sauce.

Canola oil salt and black. These recipes are terrific choices for all types of leftover roast pork including pork loin pork tenderloin pork shoulder roasts and even pork chops. This is my second fried rice recipe for Paleo foodie lovers.

Turn heat to low and pour off most of the fat. Brown well on all sides about 10 minutes. Refrigerate 2 hours or up to overnight.

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