Red Roasted Pork Tenderloin with Balsamic Coconut Sauce

Course – Entree

Serves – 6 people


For the marinade

  • 4 oz Dried sorrell flower
  • 2 cups Water
  • 2 tbsp Coconut oil
  • 8 oz Brown sugar
  • 6 cloves Minced garlic
  • 1/2 small Onion, diced
  • 1/2 inch Ginger diced
  • 1/2 inch ‘Fever Grass’ (lemon grass), mashed
  • 3 tbsp White vinegar
  • 3 lbs Pork tenderloin
  • 2 tbsp Vegetable oil
  • Salt & pepper to taste

For the sauce

  • 1/2 cup Balsamic vinegar, good quality
  • 1/2 cup Coconut milk
  • Salt & pepper to taste


For the marinade

  1. Boil the Sorrel flowers for about 10 minutes in the water. Strain the liquid and discharge the flowers. Reduce until you have about 1 cup of liquid left and set the liquid aside.
  2. ‘Sweat’ the garlic, onions, ginger, and lemongrass in the coconut oil on a low fire. They should not change color.
  3. Add the sugar and let the mixture caramelize lightly.
  4. Add the vinegar and the red sorrel liquid and bring to a quick boil. Let the marinade cool completely.

For the meat

  1. Clean the pork tenderloin and cut it in 1 inch chunks.
  2. Marinate the pork in the Sorrel liquid for at least 2 hours, preferably overnight.
  3. Take the pork out of the liquid and dry it with paper towel.
  4. Season the pork with salt & pepper and paint it with a light film of the oil.
  5. Grill the pork on a BBQ grill or grill pan for about 3 minutes on each side.