Roasted Pork Loin with Panang Sauce

Name: Roasted Pork Loin with Panang Sauce
Ingredients: 1 pork loin (about 1.1 lbs) (already tied with string); 1 sprig rosemary; 1/2 tablespoon steak seasoning; 1 little olive oil; 1 1/4 cups coconut cream (about 300 grams); 2 tablespoons Panang curry paste; 1 tablespoon palm sugar; 1/2 teaspoon salt; leaves Sliced kaffir lime; leaves Basil; Portobello mushrooms; Okra; Cherry tomatoes; Salt, pepper; Olive oil

Pui Bali @lovecook_1979

Bali Indonesia

Combining Western cuisine with Thai Panang curry creates a delicious harmony.

Pui Bali @lovecook_1979

Bali Indonesia

Combining Western cuisine with Thai Panang curry creates a delicious harmony.

Saved

Ingredients

1pork loin (about 1.1 lbs) (already tied with string)
1 sprigrosemary
1/2 tablespoonsteak seasoning
1little olive oil
Panang sauce
1 1/4 cupscoconut cream (about 300 grams)
2 tablespoonsPanang curry paste
1 tablespoonpalm sugar
1/2 teaspoonsalt
leavesSliced kaffir lime
leavesBasil
Grilled vegetables
Portobello mushrooms
Okra
Cherry tomatoes
Salt, pepper
Olive oil

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Steps

1

Marinate the tied pork with steak seasoning and olive oil. Insert the rosemary sprig into the string (as shown in the picture). Sear the pork in a pan until the outside is just browned. Then roast at 400°F for about 40 minutes (let the pork rest for 5 minutes before slicing).
2

In a pot, heat half of the coconut cream until it starts to separate slightly. Add the curry paste and stir well. Add palm sugar and salt, followed by the remaining coconut cream. Stir until it separates slightly, taste and adjust seasoning as desired, then add sliced kaffir lime leaves.
3

Sprinkle the side vegetables with salt, pepper, and olive oil, then grill them in a pan.
4

Slice the pork as desired and arrange on a plate with grilled vegetables and steamed rice. Pour the sauce over the pork, sprinkle with sliced kaffir lime leaves, garnish with basil leaves, and serve.