Grilled Pork Loins with Prudence Sloane - WFSB 3 Connecticut

Grilled Pork Loins with Prudence Sloane

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Grilled Thai Boneless Pork Loin with Green Mango and Cilantro Chutney
with Prudence Sloane
Serves 4

 

  • 4  1" thick boneless loin pork chops
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons plus 4 teaspoons fresh lime juice
  • 2 tablespoons light brown sugar
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon ground white pepper
  • 1/3 cup cooking coconut milk
  • 4 teaspoons honey
  • 1 green mango, peeled and 1/3rd inch diced
  • 1 cup loosely packed cilantro, roughly chopped
  • salt to taste

 

In a large Ziplock bag add the fish sauce, soy sauce,3 tablespoons of the lime juice and white pepper. Mash the minced garlic with the side of a knife to make a paste. Add the garlic paste. Add the pork chops and squeeze out the air.  Zip closed. . Maneuver the pork around to evenly distribute the marinade. Let marinate for 30 to 1 hour max at room temperature.  30 minutes if you prefer low salt.

Preheat the oven to 275 degrees. Place the chops on a rack over an aluminum foiled  baking tray saving 2 tablespoons of the marinade. Mix the 2 tablespoons of marinade with the coconut milk and honey to make the basting liquid. Bring it to a boil (to kill off any bacteria and to reduce) for 1 minute. Baste the chops once on each side and bake for 35 to 40 minutes or until the internal temperature reaches 150 degrees. Remove from the oven and either grill for 2 minutes turning every 30 seconds and basting with each turn until nicely browned and caramelized. Or let cool and refrigerate after baking for up to overnight. Let come to room temperature and grill as above.

Combine the mango dices with the chopped cilantro. Toss with the 4 teaspoons remaining lime juice and season with salt to taste. Serve the pork hot, room temperature or cold with the remaining basting sauce on the side.