Thai-roasted pork fillet
Thai-roasted pork fillet is a succulent dish featuring marinated pork in a vibrant blend of coriander, curry paste, and coconut milk. Served with lime juice for a refreshing touch, it's ideal for impressing guests with its bold flavors.
Cook time 20 min
Prep time 15 min
Ingredients:
2 tsp coriander leaves1 tbsp curry paste
1 tbsp coconut milk
1 tsp lime juice
2 pork fillets
1 short spray cooking spray oil
Thai-roasted pork fillet is a succulent and flavorful dish that combines the aromatic essence of coriander leaves, the bold taste of curry paste, and the creamy richness of coconut milk. This dish is perfect for a special dinner or any occasion where you want to impress your guests with a burst of Thai-inspired flavors. Carefully balanced with lime juice to add a fresh zing, this recipe will leave a lasting impression on your taste buds.
Instructions:
- Preheat your oven to 200°C (392°F).
- Lightly grease a roasting pan with a short spray of cooking spray oil.
- In a small bowl, combine the Thai curry paste, coconut milk, and lime juice. Mix well until everything is evenly blended.
- Place the pork fillets on a clean surface or in a shallow dish.
- Rub the marinade mixture all over the pork fillets, ensuring they are thoroughly coated. If possible, let the fillets marinate for at least 15-30 minutes to allow the flavors to penetrate the meat.
- Transfer the marinated pork fillets to the prepared roasting pan.
- Roast in the preheated oven for about 20-25 minutes, or until the internal temperature of the pork reaches 63°C (145°F). Cooking time may vary depending on the thickness of the fillets.
- Once cooked, remove the pork fillets from the oven and let them rest for about 5-10 minutes. This helps the juices to redistribute throughout the meat, making it more tender and flavorful.
- Garnish with freshly chopped coriander leaves.
- Slice the pork fillets and serve immediately. This dish pairs well with jasmine rice, steamed vegetables, or a light salad.
Thai-roasted pork fillet is a delicious and easy-to-make dish that brings the vibrant flavors of Thailand straight to your kitchen. With just a few key ingredients and some simple cooking techniques, you can create a memorable meal that is sure to delight any palate. Enjoy this flavorful pork with a side of steamed rice or fresh vegetables for a complete and satisfying meal.
Thai-roasted pork fillet FAQ:
For Thai-roasted pork fillet, roast in a preheated oven at 200°C (392°F) for about 20-25 minutes. Ensure the internal temperature reaches 63°C (145°F) for safe consumption.
The pork fillet is done when it reaches an internal temperature of 63°C (145°F) as measured with a meat thermometer. The meat should be slightly pink in the center but firm to the touch.
Yes, you can use other cuts like pork tenderloin or loin chop, but cooking times may vary. Always check for the proper internal temperature for safety.
Store leftover Thai-roasted pork fillet in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before consuming.
You can substitute the curry paste with a different type of curry paste, like red or yellow curry, or use a mix of spices like turmeric, cumin, and chili powder for a similar flavor.
Tips:
- Ensure your pork fillets are well-trimmed of any excess fat for a leaner finish.
- For a more intense flavor, marinate the pork fillets in the mixture of curry paste, coconut milk, and lime juice for at least 30 minutes before cooking.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F (63°C) for safety and optimal tenderness.
- Allow the pork fillets to rest for a few minutes after roasting to let the juices redistribute, making the meat even more flavorful and juicy.
- Garnish with additional fresh coriander leaves and a slice of lime for a burst of freshness and an appealing presentation.
Nutrition per serving
4 ServingsCalories 120kcal
Protein 22g
Carbohydrates 0.38g
Fiber 0.13g
Sugar 0.16g
Fat 3.13g
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