Ingredients
- 3 (¼-inch) slices fresh ginger
- ¾ cup cilantro
- ¼ cup sliced onion
- 4 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
- 1 cup (240 ml) 100% Florida orange juice
- ¾ cup (180 ml) coconut milk
- 1 ½ to 2 pounds pork tenderloin
- Orange slices for garnish, optional
- Cilantro sprigs for garnish, optiona
Preparation
Preheat oven to 375°F. In food processor, mince ginger. Add cilantro, onion, garlic, olive oil, sugar, salt and pepper; process until mixture is very fine. Add orange juice and coconut milk; process until sauce is smooth, stopping and scraping down sides of bowl several times. Cover 13- x 9- x 2-inch pan with foil; place pork tenderloin in pan and pour about ¾ cup sauce mixture over pork to coat. Roast pork to 160°F. internal temperature; remove from oven and let pork rest for 15 minutes before slicing. Serve with remaining sauce mixture for dipping. Garnish with orange slices and cilantro, if desired.
