Sunny’s Coconut Milk Braised Pork Loin

  • Yield : 6 to 8 servings
  • Cook Time : 40m
  • Ready In : 50m
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  • 2 teaspoons hot Hungarian paprika
  • 2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
  • 1 teaspoon onion powder
  • Freshly ground black pepper
  • One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 apricots, pitted and sliced
  • 8 to 10 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • One 4- to 6-inch stalk fresh rosemary
  • About 3 cups coconut milk
  • Salt, if needed
  • 1 cup chopped fresh parsley
  • 1 teaspoon lime juice


Step 1

For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.

Step 2

In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!

Step 3

For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.

Step 4

Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.

Step 5

For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

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