Curried Pineapple Pork Tenderloin with Coconut Rice and Roasted Peppers

Transport your taste buds to the islands with this vibrant dish featuring perfectly roasted pork tenderloin, a sweet and spicy pineapple chutney and fragrant coconut-lime rice. The combination of warm spices, fresh citrus and toasted coconut creates a flavor explosion that’s both comforting and exotic.

This recipe is designed for home cooks looking to expand their culinary horizons without leaving the kitchen. With simple techniques and bold ingredients, you’ll create a restaurant-quality meal that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Mini Bell PeppersView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions; preheat oven to 425°F. Wash and dry all produce. Halve, peel and mince half the shallot (whole shallot for 4 servings). Peel and mince or grate ginger. Mince or grate garlic. Zest and quarter lime (quarter both limes for 4). Finely chop cilantro leaves and stems. Finely chop chili.
2. Place coconut in a large pan over medium-high heat. Cook, stirring, until golden brown and toasted, 2-3 minutes. Turn off heat; transfer to a small bowl. In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss mini bell peppers on a baking sheet with a large drizzle of oil; season generously with salt and pepper. Roast on top rack until softened and lightly charred, 20-25 minutes.
4. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for coconut over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to a second baking sheet. Roast on middle rack until cooked through, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.
5. Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for pork over medium-high heat. Add garlic, ginger, shallot, half the curry powder (use the rest as you like) and chili to taste. Cook, stirring, until softened, 1-2 minutes. Stir in juice from half the lime and 2 tsp sugar (4 tsp for 4) until sugar is dissolved, 30 seconds. Add pineapple and its juice. Bring to a boil; reduce to a low simmer. Cook until thickened, 3-4 minutes. (TIP: If chutney is too thick, stir in a splash of water.) Turn off heat. Stir in half the cilantro; season with salt and pepper.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest and toasted coconut; divide between plates. Stir any resting juices from pork into chutney. Arrange pork and mini bell peppers over rice. Top pork with chutney and remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust cooking time and water according to package directions.

What can I use instead of pork tenderloin?

Chicken breast or thighs work well; adjust cooking time to ensure they are cooked through.

Is this dish spicy?

The chili pepper adds a mild heat; you can adjust the amount to your preference or omit it entirely.