Thai Pork with Coconut Cilantro Sauce
Elevate your dinner table with this flavorful Thai Pork with Coconut Cilantro Sauce, a dish that combines tender, seared pork medallions with a rich, creamy coconut sauce infused with bold flavors of garlic, ginger, lime, and fresh cilantro. Balanced with a touch of sweet brown sugar and a hint of heat from red chili flakes, this dish boasts a perfect harmony of sweet, tangy, and savory notes. Served over fluffy jasmine rice, the vibrant sauce clings to every bite, making it a comforting yet exotic meal. With just 40 minutes from start to finish, this recipe delivers restaurant-quality Thai cuisine in the comfort of your home—great for weeknights or a culinary adventure! Garnish with lime wedges and extra cilantro for a fresh, finishing touch.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 13.5 oz coconut milk
- 1 cup fresh cilantro
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 3 cloves garlic
- 1 tbsp ginger
- 0.5 tsp red chili flakes
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 stalks green onions
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 cups jasmine rice
- 4 cups water
Instructions
Begin by cooking the jasmine rice. Rinse 2 cups of jasmine rice under cold water, then combine with 4 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Remove from heat and let sit covered for 5 minutes.
While the rice is cooking, prepare the pork. Pat the pork tenderloin dry with paper towels, then slice into 1/2-inch medallions. Season both sides with salt and black pepper.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer and sear for 2-3 minutes on each side, until golden brown and cooked through. Remove the pork from the skillet and set aside on a plate.
Using the same skillet, lower the heat to medium and add minced garlic (3 cloves) and grated ginger (1 tablespoon). Sauté for 1 minute until fragrant.
Pour in the coconut milk (13.5 oz) and stir well. Add lime juice (2 tablespoons), fish sauce (1 tablespoon), soy sauce (1 tablespoon), brown sugar (1 tablespoon), and red chili flakes (1/2 teaspoon). Stir to combine and bring the mixture to a gentle simmer.
Finely chop 1 cup of fresh cilantro and 2 stalks of green onions, then add them to the sauce. Stir well and let simmer for 3-4 minutes to meld the flavors.
Return the pork medallions to the skillet, coating them in the sauce. Let everything cook together for another 3 minutes, ensuring the pork absorbs the flavors.
Serve the pork medallions and coconut cilantro sauce over the cooked jasmine rice. Garnish with extra chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 38.2 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3021 mg | 64% | |
*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.
