A coconut-milk gravy infused with the woodsy freshness of rosemary and sage adds smoothness and a subtle, aromatic flavor to the meat in this simple but delicious pork loin recipe. If you’ve ever gotten impatient with a pork roast and then had to suffer the leathery consequences, you know the value of a long, slow braise when you’re cooking something lean – and here, that’s exactly what you get. The result: perfectly-done meat and a sauce conveniently ready in the same pane.
In a happy coincidence, you can also take out the black pepper to make this into an autoimmune-friendly meal. The taste will be a little milder, but if you miss the extra heat, simply double the garlic. The fresh herbs are so delicious you won’t even notice that the lack of spices.
This recipe takes some patience and a little bit of babysitting the stove, so it’s not a meal to reach for when you need to be out the door in an hour. But it would be a great dinner to have bubbling away while you’re doing a weekend clean-up (and a perfect reward for getting down to business and finally organizing that Tupperware!).
Pork Loin Braised in Coconut Milk Recipe
Protein: 373g / %
Carbs: 5g / %
Fat: 376g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 ½ – 4 lbs. pork roast;
- 1 tbsp. fresh rosemary, minced;
- 1 tbsp. fresh sage, minced;
- 1 clove garlic, finely minced;
- 3 cups full-fat coconut milk;
- 2 tbsp. cooking fat;
- Sea salt and freshly ground black pepper to taste;
- In a bowl, combine the garlic, rosemary, sage, and season with sea salt and black pepper to taste.
- Rub the pork with the mixture and refrigerate for 1 to 2 hours.
- Add the cooking fat to a Dutch oven or skillet equipped with a lid and place it over a medium-high heat.
- Add the pork to the skillet and brown on all sides until golden, about 10 minutes.
- Add 1 cup of coconut milk and stir, making sure to scrape the bottom of the pan for the browned bits (these are full of flavor, so you want them in the sauce).
- When the coconut milk starts to boil, reduce the heat to low, add another cup of coconut milk, and cover.
- Cook the pork for 2 hours on low, basting and turning the meat every 15 minutes. If you notice that the coconut milk is evaporating too much, add more as needed.
- Remove the pork from the pan and let it rest on the serving dish while you prepare the sauce.
- Return the pan to the stove. Increase the heat to medium, add ¼ cup of water, stir quickly, and cook until reduced.
- Serve the pork with the sauce on top.