Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com

With a blend of warm red curry paste, sweet coconut milk, and a dash of tang from lime, this Red Curry Coconut Pork had me picking bits out of the pan to taste before I even snapped a picture.

Not really sure where I was headed when I tossed this pork tenderloin in my cart. Apparently, I was somewhere between wanting grill season to kick off and vibrant flavors of Asian cuisine to lure me into a food coma.

A blend of warm red curry paste, sweet coconut milk, and a dash of tang from lime. It came to a harmonious agreement of sweet and savory that had me picking bits out of the pan to taste before I even snapped a picture… And then picking a few more out before serving…

And I ended up shoving a few more bites into my pie hole after I was done and swore couldn’t eat another bite. Yeah, it is that good.

Pro tip: pack your lunch before serving this to the family to guarantee yourself leftovers tomorrow.

Or later tonight. Who’s judging?

Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com

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Use a pork tenderloin for this easy red curry pork. A perfect quick and easy recipe.

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Whisk the coconut milk with the red curry paste, brown sugar, lime juice and zest.
Pat the pork dry and season with salt and pepper. Place in a large resealable bag, or baking dish and cover with coconut milk mixture. Cover (or seal) and refrigerate 4 to 8 hours.
Preheat grill pan over medium high heat.
Remove pork from coconut milk and pat the pork dry and place in grill pan. Sear on all sides,about 6 minutes per side, until pork temps at 145 internally.
Let rest for 5 minutes before slicing and serving.

*I Served with roasted sweet potato and cauliflower. Whisked some additional coconut milk up with red curry paste and brought to a boil in a small saucepan. Served drizzled over top and sprinkled with cilantro.