Roasted Pork Loin with Grapefruit-Coconut Salsa
Pork loin is one of our favorite simple but elegant go-to dinners. It’s incredibly easy but looks fancy enough to serve to guests. With spicy Asian flavors, crunchy coconut, and peanuts, plus a citrusy grapefruit kick, you won’t even recognize this take on a classic pork tenderloin.
Total Time: 45 minutes
- 1 tbs olive oil
- 2 lbs pork loin
- 1 tsp ground ginger
- 2 garlic cloves, minced
- salt & pepper, to taste
- 3 tbs shredded unsweetened coconut
- 3 tbs roasted salted peanuts, chopped
- 1 medium pink grapefruit, peeled, pith removed, chopped
- 1 tsp hot chili sauce (sriracha or sambal oelek)
- 2 tbs fish sauce
- 2 tbs fresh lime juice
- 2 tsp dark brown sugar, packed
- Preheat oven to 350F.
- Season pork with ginger, garlic, salt & pepper. Heat olive oil in a medium skillet over medium-high heat.
- Brown pork on all sides, about 3-5 minutes per side. Place pork in a roasting pan and roast for 25 minutes, or until the temperature reads 130-135 F on a meat thermometer. Remove from oven, transfer to a plate or cutting board, loosely tent with foil and let rest for 10 minutes.
- While the pork is cooking, combine fish sauce, lime juice, and brown sugar in a small bowl. Set aside.
- Combine grapefruit and chili sauce in a separate bowl. Set aside.
- In a small skillet, lightly toast coconut and peanuts until fragrant, 2-3 minutes. Set aside.
- Slice pork and arrange on a plate. Top with dressing, grapefruit, and toasted coconut & peanuts. Serve immediately.