Awesome Spicy Thai Boneless Pork Loin
Take your taste buds on a bold culinary journey with this Awesome Spicy Thai Boneless Pork Loin! Infused with vibrant Southeast Asian flavors, this dish features tender, juicy pork medallions marinated in a zesty blend of soy sauce, fish sauce, lime juice, and sriracha, with aromatic hints of garlic, ginger, and chili flakes. Simmered to perfection in a creamy coconut milk sauce, this recipe strikes the perfect balance between spicy, sweet, and savory. Ready in just an hour, this pork loin pairs beautifully with steamed jasmine rice or silky rice noodles, making it an irresistible weeknight dinner or an impressive centerpiece for entertaining. Add the finishing touch with fresh Thai basil and cilantro for a burst of freshness and authentic flair. It's a must-try for fans of easy Thai recipes and bold pork dishes!
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Recipe Information
Ingredients
- 2 lbs boneless pork loin
- 0.25 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 tablespoons lime juice
- 2 tablespoons sriracha
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 0.25 cup cilantro (chopped)
- 2 tablespoons vegetable oil
- 1 teaspoon chili flakes
- 1 cup coconut milk
- 0.5 cup water
- 0.25 cup fresh Thai basil leaves (optional, for garnish)
Instructions
Trim any excess fat from the boneless pork loin and cut it into 1-inch thick medallions.
In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, sriracha, grated ginger, garlic, and chili flakes to create the marinade.
Place the pork medallions in a large zip-top bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
Heat a large skillet or cast-iron pan over medium-high heat and add the vegetable oil.
Remove the pork medallions from the marinade (reserve the marinade) and sear them in the hot skillet for 2-3 minutes on each side, until golden brown. Transfer the pork to a plate and set aside.
Lower the heat to medium and pour the reserved marinade into the skillet. Stir in the coconut milk and water, and bring the mixture to a simmer.
Return the pork medallions to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the pork cook for 15-20 minutes, or until fully cooked (internal temperature should reach 145°F).
Remove the skillet from the heat and sprinkle the chopped cilantro over the top. Let the pork rest for 5 minutes to absorb the flavors.
Serve the spicy Thai pork loin medallions with steamed jasmine rice or rice noodles, spooning the rich, flavorful sauce over the top. Garnish with Thai basil leaves, if desired.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.0 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4404 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
