Coconut-Crusted Pork Tenderloin


Original article, shared via Midwest Living | LINK

Makes: 4 servings | Yield: 8 medallions | Prep 20 mins | Marinate 2 hrs to 3 hrs | Cook 6 mins


  • 3/4 cup unsweetened canned coconut milk
  • 2 tablespoons finely chopped fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 1 1/2 – pound pork tenderloin
  • 2 eggs
  • 1/4 cup chopped raw macadamia nuts
  • 1/4 cup unsweetened shredded coconut
  • 1 -2 tablespoons coconut oil


  1. For marinade, in a bowl combine the first five ingredients (through cayenne pepper). Trim fat from meat. Cut meat into 8 slices. Using the flat side of a meat mallet, flatten pork slices between two pieces of plastic wrap to 1/2 inch thick. Add meat to marinade; turn to coat. Cover; refrigerate 2 to 3 hours, turning meat occasionally.
  2. In a shallow dish beat eggs. In a food processor combine macadamia nuts and coconut. Cover and pulse just until mixture is finely chopped.
  3. Remove meat from marinade; discard marinade. Dip meat slices in egg, turning to coat. Lightly sprinkle both sides of meat with nut mixture. In a large heavy skillet cook pork, half at a time, in 1 tablespoon hot oil over medium-high heat 2 to 3 minutes per side or until meat is slightly pink in center. Add 1 more tablespoon oil if needed when cooking second half of pork. Serve pork with Paleo Mango Salsa

Paleo Mango Salsa


  • 1 lime
  • 1 1/2 cups chopped mango
  • 3/4 cup finely chopped red sweet pepper
  • 1/4 cup thinly sliced green onions
  • 1 Scotch bonnet or hot green chile pepper, seeded and finely chopped*
  • 2 tablespoons coconut oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Remove 1/2 teaspoons zest and squeeze 2 tablespoons juice from lime. In a bowl combine all ingredients.

Nutrition Facts (Coconut-Crusted Pork Tenderloin)

Servings Per Recipe 4, sodium (mg) 443, sugar (g) 1, Potassium (mg) 771, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 1, sat. fat (g) 18, Riboflavin (mg) 1, carb. (g) 5, Niacin (mg) 12, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 13, pro. (g) 40, calcium (mg) 36, cal. (kcal) 447, vit. A (IU) 182, iron (mg) 3, Fat, total (g) 29, vit. C (mg) 1, chol. (mg) 204, Thiamin (mg) 2

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