Red Roasted Pork Tenderloin with Balsamic Coconut Sauce

Course – Entree

Serves – 6 people

INGREDIENTS

For the marinade

  • 4 oz Dried sorrell flower
  • 2 cups Water
  • 2 tbsp Coconut oil
  • 8 oz Brown sugar
  • 6 cloves Minced garlic
  • 1/2 small Onion, diced
  • 1/2 inch Ginger diced
  • 1/2 inch ‘Fever Grass’ (lemon grass), mashed
  • 3 tbsp White vinegar
  • 3 lbs Pork tenderloin
  • 2 tbsp Vegetable oil
  • Salt & pepper to taste

For the sauce

  • 1/2 cup Balsamic vinegar, good quality
  • 1/2 cup Coconut milk
  • Salt & pepper to taste

INSTRUCTIONS

For the marinade

  1. Boil the Sorrel flowers for about 10 minutes in the water. Strain the liquid and discharge the flowers. Reduce until you have about 1 cup of liquid left and set the liquid aside.
  2. ‘Sweat’ the garlic, onions, ginger, and lemongrass in the coconut oil on a low fire. They should not change color.
  3. Add the sugar and let the mixture caramelize lightly.
  4. Add the vinegar and the red sorrel liquid and bring to a quick boil. Let the marinade cool completely.

For the meat

  1. Clean the pork tenderloin and cut it in 1 inch chunks.
  2. Marinate the pork in the Sorrel liquid for at least 2 hours, preferably overnight.
  3. Take the pork out of the liquid and dry it with paper towel.
  4. Season the pork with salt & pepper and paint it with a light film of the oil.
  5. Grill the pork on a BBQ grill or grill pan for about 3 minutes on each side.