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Hibiscus Marinated Porktenderloin Filet

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  • Ready in: 45 minutes
  • Serves: 6
  • Complexity: medium
Hibiscus Marinated Porktenderloin Filet


  • Pork Tenderloin: 4 pounds
  • Baby Potatoes: 2 pounds
  • Hibiscus Flowers: 12
  • Zucchini: 1 whole
  • Onions: 1/2
  • Fresh Garlic: 6 cloves
  • Fresh Ginger: 1/2 inch section
  • Brown Sugar: 1 tablespoon
  • Sugar: 2 tablespoons
  • Salt and Pepper: To taste
  • Olive Oil: 5 fluid ounces
  • Water: 3 fluid ounces
  • Balsamic Vinegar: 1/2 cup
  • Coconut Milk: 1/2 cup fresh or canned


  1. Pork Tenderloin

    Clean the pork tenderloin well and cut in 3 oz chunks. Blend two cloves of garlic, the fresh ginger, brown sugar, 1 table spoon of olive oil, hibiscus flowers, water, salt and pepper to taste. Marinate the pork over night. Take the pork of out of the marinade and dry with kitchen paper. Sprinkle the meat with salt & pepper. Sauté in hot oil for about 3 minutes on each side.

  2. Roasted Baby Potatoes

    Wash the potatoes. Boil them in salted water for 5 minutes. Drain the potatoes and place them in an oven tray. Sprinkle with coarse salt and black pepper to taste, olive oil (2 tbs) and chopped garlic (2 cloves). Roast in a medium hot oven for about 20 minutes.

  3. Sauteed Vegetables

    Cut the vegetables in slices. Chop two cloves of garlic. Heat some olive oil in a skillet. Add the garlic, onions and zucchini and stir fry for 5 more minutes. Salt & pepper to taste.

  4. Balsamic Coconut Sauce

    Place the balsamic vinegar with the sugar in a sauce pan. Reduce on a low heat till about half of its volume. Add the coconut milk and bring to a boil. Simmer for about 3 minutes. Add salt & pepper to taste