Pork Tenderloin with Coconut-Lime Crust, Roasted Green Pepper Sauce, and Coconut Scallion Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green peppers on a baking tray, rub them with 1 teaspoon olive oil, add a pinch of salt, and roast for 18 to 20 minutes, until tender with charred spots.

2. 2

   While the peppers roast, combine the shredded coconut, lime zest, 1 grated garlic clove, 1 tablespoon lime juice, 1 tablespoon olive oil, half of the salt, and half of the black pepper in a bowl until the mixture is moist and loose.

3. 3

   Season the pork tenderloin with the remaining salt and pepper. Heat it in a large oven-safe skillet with 1 teaspoon olive oil over medium-high heat and sear for 2 minutes per side.

4. 4

   Remove the skillet from the heat, press the coconut-lime mixture onto the top of the tenderloin, and transfer the skillet to the oven at 220 °C / 425 °F for 12 to 15 minutes, or until the center is cooked but still juicy. Let the pork rest for 5 minutes before slicing.

5. 5

   While the pork cooks, make the rice. In a saucepan, heat 1 teaspoon olive oil over medium heat and cook the white parts of the scallions for 1 minute. Add the rice and stir for 30 seconds. Pour in the coconut milk, water, and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, add the butter and the green parts of the scallions, cover again, and let rest for 5 minutes.

6. 6

   For the sauce, heat the remaining teaspoon of olive oil in a small skillet over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the remaining minced garlic clove and the sweet paprika, and cook for 30 seconds.

7. 7

   Add the roasted green peppers, chicken broth, and white wine vinegar. Simmer for 3 minutes. Blend until smooth and adjust with salt and black pepper if needed.

8. 8

   Slice the pork tenderloin into thick medallions. Serve over coconut scallion rice, top with the pork, and spoon over the roasted green pepper sauce. Finish with a few drops of the remaining lime juice if you want a brighter touch.