Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, coconut & tamarind pan braised pork loin. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The coconut tree (Cocos nucifera) is a member of the palm tree family and the only living species of the genus Cocos. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese and Spanish word coco, meaning 'head' or 'skull' after the three indentations on the.
Coconut & Tamarind Pan Braised Pork Loin is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Coconut & Tamarind Pan Braised Pork Loin is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have coconut & tamarind pan braised pork loin using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Coconut & Tamarind Pan Braised Pork Loin:
- Prepare 2 lb boneless pork loin
- Prepare 1 C Musashi Midori Sriracha
- Make ready 8 large shallots; sliced in rings
- Get 2 C chicken stock
- Take 2 cans jumex tamarind
- Prepare 1 C coconut milk
- Make ready 1/2 C rice vinegar
- Prepare 3 cloves garlic; minced
- Take 1 T ground coriander seed
- Make ready 2 t onion powder
- Get 1 t garlic powder
- Take 1 large pinch kosher salt and black pepper
- Get vegetable oil; as needed
The coconut has a thick fibrous husk surrounding a single-seeded nut. A hard shell encloses the insignificant embryo with its abundant endosperm, composed of both 'meat' and liquid. Coconut is the fruit of the coconut palm (Cocos nucifera). It's used for its water, milk, oil, and tasty meat.
Steps to make Coconut & Tamarind Pan Braised Pork Loin:
- Heat vegetable oil in a large, deep saute pan. Cover pork loin with enough oil to coat. Season with onion & garlic powder, ground coriander seed, kosher salt, and black pepper. Sear pork loin on each side and remove from pan.
- Add shallots. Sweat for 1 minute.
- Add garlic. Cook for 30 seconds to 1 minute or until garlic is fragrant.
- Add rice vinegar and 1/2 C chicken stock. Scrape up brown bits on saute pan.
- Return pork loin to pan. Add jumex and remaining chicken stock. Cover. Simmer for approximately 50 minutes or until pork has almost reached desired doneness. When pork is cooked, remove from pan and let rest on a plate to carry over cook.
- Add coconut milk to pan. Simmer for 2 minutes to blend flavors. Adjust seasoning with salt and pepper.
- Variations; Basil, cilantro, ginger, lime, rosemary, thyme, scallions, leeks, ramps, chives, cayenne, soy, tamari, tarragon, anise, cardamom, espresso powder, peanut oil, onions, carrots, celery, bell pepper, sweet potatoes, tamarind pod, lemon, lemongrass, mirin, honey, sake, peanuts, habanero, bacon, horseradish,
Use coconut oil, coconut milk, coconut flour, coconut meat and coconut flakes to deliver a flavor boost to your food. Choose coconut oil and coconut sometimes as part of a varied healthy diet made up of whole grains, vegetables, fruits, proteins and healthy fats. Coconut oil extracted from the dry kernel (copra) is an excellent emollient agent. It is used in cooking, applied over scalp as hair nourishment, employed in pharmacy and medicines. Research studies suggest that cytokinins (e.g., kinetin and trans-zeatin) in coconut water showed significant anti-ageing, anti-carcinogenic, and anti-thrombotic.
So that is going to wrap this up with this exceptional food coconut & tamarind pan braised pork loin recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
