Friday, August 15, 2014

Coconut Milk Braised Pork Loin

2 2lb. Pork Loins
1 tbsp (each) - Salt, Pepper, Garlic Powder, Onion Powder, Thyme
1/2 tsp (each) - Taco Seasoning, Cumin, Poultry Seasoning
1 Cup Dried Apricots - Large Chop
1 Stalk Celery - Large Chop
1/2 Onion - Large Chop
2 Garlic Cloves - Smashed
1 Can Coconut Milk
3 Cups Chicken Stock
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)

Generously season the 2 pork loins with the spices making sure to cover the entire thing.  In a Dutch Oven or any large pot that can go in the oven, over med/high heat, add the evoo and butter and sear the pork loins on all sides.  Remove from the pot and add the apricots, celery, onion and garlic and cook for about 2 minutes scraping up all the bits of the pork loin stuck to the bottom of the pot.

Add back in the pork loins and cover with the coconut milk and chicken stock.  It should almost cover the pork loins but not completely.  Place lid on pot and set in a pre-heated 350 degree oven, turning the pork loins every hour.

Remove from oven, remove lid and let rest for about 15 minutes.  Remove the pork.  Put the pot on med/high heat and stir occasionally for about 10 minutes.  The liquid should basically come up to a bubble and break down any remaining bits of the apricots and veggies.  The apricots will thicken the sauce so no need for flour or corn starch.

Slice the pork loin into about 1-2" slices.  I served mine over garlic mashed potatoes but it would be good w/ buttered noodles or rice as well.  Garnish w/ parsley and enjoy.  The pork will be fall apart tender and the sauce will be slightly sweet and spicy.

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