Pork Loin Braised in Coconut Milk

Ingredients

  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 3 1⁄2 - 4 pound pork loin roast
  • 2 tablespoon cooking fat such as olive oil or coconut oil
  • 3 cups coconut milk
  • 1⁄4 cup water

Instructions

  1. In a small bowl combine garlic, rosemary, sage, salt and pepper.  Rub pork with mixture and refrigerate for 1 to 2 hours.  
  2. Add fat to Dutch oven (or lidded skillet) and heat over medium-high heat.  Place pork in skillet and brown on all sides, about 10 minutes total.  Add 1 cup coconut milk and stir, scrapping browned bits from bottom of pan.  Bring to boil then reduce heat to low.  Add 1 cup coconut milk and cover.  
  3. Cook pork 2 hours on low, turning every 15 minutes.  After 1 hour, add remaining 1 cup coconut milk.  After 2 hours, remove pork from Dutch oven and rest on serving dish, lightly covered with foil.  
  4. Increase heat under Dutch oven to medium.  Add 1⁄4 cup water and stir, cooking until sauce reduces to desired consistency.  
  5. Thinly slice pork and serve with sauce.  

Comments

I think this is the first officially Paleo recipe that I ever made.  It was super simple and very tasty!  I found it on Paleo Leap, one of the many Paleo blogs that I started following in 2014.  The coconut milk make the house smell amazing and the meat came out very tender and flavorful.  This is definitely a keeper of a recipe.