Tamarind-Ginger Pork Tenderloin with Coconut Rice & Mango Salsa
A flavor-packed dish featuring juicy tamarind-ginger pork, creamy coconut rice, and refreshing mango salsa. Perfect for a restaurant-quality meal at home!
Equipment
- 1 Cutting board & knife
- 3 Mixing Bowls
- Measuring cups & spoons
- Large skillet or grill pan
- Tongs or spatula
- Meat thermometer (optional)
Ingredients
- For the Tamarind-Ginger Pork:
- 1 pork tenderloin 1 lb
- 2 tbsp tamarind paste
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or brown sugar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chili flakes optional
- Salt & black pepper to taste
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- ½ tsp salt
- 1 tsp butter or coconut oil optional
- For the Mango Salsa:
- 1 ripe mango diced
- ½ red bell pepper finely chopped
- ¼ red onion finely chopped
- 1 small chili optional, finely chopped
- Juice of 1 lime
- 2 tbsp fresh cilantro chopped
- Salt to taste
Instructions
Marinate the Pork
- In a bowl, whisk together tamarind paste, ginger, garlic, soy sauce, honey, olive oil, smoked paprika, chili flakes, salt, and black pepper.
- Coat the pork tenderloin in the marinade and let it sit for at least 30 minutes (overnight for deeper flavor).
Cook the Coconut Rice
- Rinse the jasmine rice under cold water.
- In a saucepan, combine coconut milk, water, salt, and rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Let it sit for 5 minutes, then fluff with a fork.
Make the Mango Salsa
- In a bowl, combine mango, red bell pepper, red onion, chili (if using), lime juice, and cilantro.
- Add a pinch of salt, mix well, and let it sit for 10 minutes.
Cook the Pork
- Heat a skillet over medium-high heat with a little oil.
- Sear the pork on all sides for 2-3 minutes per side until golden brown.
- Lower heat, cover, and cook for another 10-12 minutes, or until internal temperature reaches 145°F (63°C).
- Rest for 5 minutes, then slice.
Assemble & Serve
- Spoon coconut rice onto plates.
- Place sliced pork tenderloin on top.
- Add a generous scoop of mango salsa.
- Garnish with cilantro and lime wedges.
Notes
Expert Tips
- Rest the Pork – Always let it rest before slicing to keep it juicy.
- Want Crispy Pork? Finish it in a 400°F (200°C) oven for 5 minutes after searing.
- Adjust Sweetness & Tang – Add more honey for sweetness or more tamarind paste for extra tang.
- Make it Spicier – Add cayenne pepper to the pork marinade or an extra chili to the salsa.
Nutrition
Serving: 300gCalories: 520kcalCarbohydrates: 55gProtein: 35gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 670mgPotassium: 550mgFiber: 5gSugar: 14gVitamin A: 600IUVitamin C: 35mgCalcium: 50mgIron: 3mg
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