The Chew: Bobby Flay’s Coconut-Marinated Pork Tenderloin Recipe


The Chew: Bobby Flay Barbecue Addiction And Coconut-Marinated Pork Tenderloin

Bobby Flay, renowned celebrity chef, came on the show today to promote his new book, Barbecue Addiction, and help Michael Symon cook up his Coconut-Marinated Pork Tenderloin recipe, while Michael Symon contributed with his grilled pineapple salad recipe.

The Chew: Bobby Flay’s Coconut-Marinated Pork Tenderloin Recipe

The Chew: Bobby Flay's Coconut-Marinated Pork Tenderloin Recipe

Bobby Flay came by The Chew to show Michael Symon his Coconut-Marinated Pork Tenderloin recipe.

  • 14 ounce can Unsweetened Coconut Milk
  • 2 Limes (grated zest)
  • 2 Limes (juice)
  • 1 tablespoon Mild Curry Powder (heaping)
  • 2 teaspoons Mild Spanish Paprika
  • 6 Garlic Cloves (finely chopped)
  • 3 tablespoons Fresh Ginger (grated)
  • 1 Scotch Bonnet Chile (chopped) Or 2 tablespoons Scotch Bonnet Hot Sauce
  • 1/4 teaspoon Black Pepper (coarsely ground)
  • 2 pounds Pork Tenderloin (trimmed of excess fat)
  • 2 tablespoons Canola Oil
  • Kosher Salt (to taste)
  • 4 Green Onions (green and pale green parts; halved lengthwise and finely chopped)
  • 2 tablespoons Fresh Cilantro Leaves (finely chopped)
  • 1/8 teaspoon Ground Allspice
  • 1/2 cup Roasted Peanuts (coarsely chopped)
  • Hot Sauce

The Chew: Bobby Flay’s Coconut-Marinated Pork Tenderloin Directions

  1. Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet, and pepper in a bowl. 
  2. Don’t use the milk you would make a pina colada with – no sweeteners in this one!
  3. Add the pork, turn to coat in the marinade, cover, and refrigerate for at least 2 hours and up to 8 hours.
  4. Heat your grill to high for indirect grilling.
  5. Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels.
  6. Brush the pork with the oil and season with salt.
  7. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes.
  8. Remove to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees Fahrenheit, about 12 minutes longer.
  9. Remove the pork from the grill, tent loosely with foil, and let rest for 10 minutes.
  10. Combine the green onions, cilantro, allspice, and peanuts in a bowl and season with salt.
  11. Slice the pork into the 1/4-inch-thick slices. Sprinkle with the green onion-peanut relish and serve with hot sauce.

The Chew: Michael Symon’s Grilled Pineapple Salad Recipe

  • 1 Pineapple (cut into spears)
  • 1 Jalapeno (cut in half lengthwise)
  • 2 Limes (cut in half)
  • 1/4 cup fresh Mint leaves

For The Vinaigrette 

  • 1/4 cup Extra Virgin Olive Oil
  • 1 Orange (zest and juice)
  • 2 tablespoons Sherry Vinegar
  • 2 tablespoons Honey
  • 1 teaspoon Coriander
  • Salt and Pepper to taste

The Chew: Michael Symon’s Grilled Pineapple Salad Directions

For The Vinaigrette 

  1. In a large bowl, whisk together the vinaigrette ingredients.
  2. Season to taste.
  3. Toss the pineapple, jalapeno and lime in the vinaigrette and then remove and place on the grill.
  4. Reserve vinaigrette.
  5. Cook until charred.
  6. Remove to a cutting board.
  7. Chop the pineapple into bite-sized pieces.
  8. Slice up the jalapeno and lime.
  9. Toss all back into the vinaigrette and add the fresh mint.
  10. Serve and enjoy!


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