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Crispy coconut pork tenderloins

Dinner
Fresh meats
For gatherings

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Filets de porc croustillants à la noix de coco avec salade de choux

Portions4

Preparation15 min

Cooking5 min

These crispy coconut pork tenderloins are perfect for a flavorful and original dinner. Coated in shredded coconut and oven-baked, they’re served with a fresh salad and a tangy yogurt-lemon dressing. This delicious recipe is courtesy of Porc du Québec.

2 Québec pork tenderloins, 7 1/2 oz (225 g) each
3 tbsp (45 ml) Olive oil
1 1/2 cups (375 ml) Shredded coconut
1 tbsp (15 ml) Dijon mustard
Salt and freshly ground pepper

Dressing and salad

1/4 cup (60 ml) Plain yogurt
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Lemon juice
3 tbsp (45 ml) Olive oil
1 1/2 cups (375 ml) Red cabbage, thinly sliced with a mandolin
2 Oranges, peeled raw and cut into pieces
6 Brussels sprouts, leaves removed and blanched 30 seconds
1 cup (250 ml) Green beans, blanched and cooled

Used products

Pork tenderloins

Preheat oven to 200 Celcius (400 F).
Place fillets on work surface. Season with salt and pepper. Cut each fillet into two equal pieces.
Heat oil in a non-stick skillet over medium-high heat. Brown fillet pieces for one minute on each side. Remove from pan, brush with Dijon mustard and coat with coconut. Place in the oven for 5 minutes and let stand for 10 minutes before serving.
In a bowl, mix yogurt, mustard and lemon juice. Finish the vinaigrette by whisking in the olive oil. Season and chill.
Place the salad ingredients and pork tenderloins on a serving platter. Drizzle with vinaigrette and serve in the center of the table.

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