Spicy Coconut Pork

511450E6KML._SL500_AA240_.jpgThis recipe, from Guadalope, is adapted from Angela Spenceley’s “A Taste of the Caribbean” cookbook. The original recipe called for 4 six ounce center cut loin pork chops, but I used 24 ounces of pork tenderloin medallions instead.

1/2 cup sweetened coconut flakes

1 small serrano chili pepper, seeded and finely chopped (for sissies, substitute a milder chili such as poblano, or really wimp out by using a dash of ground red pepper.)

1/4 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon salt

freshly ground black pepper

24 ounces pork tenderloin medallions (1 1/2″ or so thick makes them nice and tender)

1 tablespoon olive oil

Preheat the oven to 450 degrees.

Combine all the ingredients except ground pepper, oil, and pork in a large zip top plastic bag. Seal bag and shake vigorously.

Coat the meat lightly with the olive oil and brush remainder on broiler pan. Place meat in the bag with coconut mixture and shake until meat is completely covered.

Bake for 15 minutes (my medallions took 18), turning once until done. Season with black pepper to taste.