Makes: 4 servings
Prep Time: 8 minutes
Total Time: 30 minutes
1 medium to large English cucumber, peeled, halved lengthwise, seeds removed, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup rice vinegar
1 can coconut milk (not coconut water)
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 pounds pork tenderloin, cut into 4 or 8 equal pieces, pounded 1/4 inch thick
2 Tablespoons avocado oil or coconut oil
2 Tablespoons minced fresh ginger
1 – 2 teaspoons sriracha sauce (to taste)
1. Make Salad: In a medium bowl, combine cucumber, red onion, rice vinegar, 1 tablespoon of coconut milk, 1 tablespoon chopped cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Stir well to combine. Refrigerate until needed.
2. Cook Pork: Season cutlets with remaining salt and pepper. In a 12 inch non-stick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add 2 cutlets to the pan (or 4, depending on size) and cook until lightly golden brown, about 2 minutes. Flip cutlet and continue to cook another 2 minutes. Transfer cutlets to a plate and tent with foil. Add remaining 1 tablespoon oil to pan and heat until shimmering. Cook remaining cutlets.
3. Make Sauce: Add ginger to the now empty skillet and stir well. Cook just until fragrant, about 30 seconds. Add remaining coconut milk and sriracha sauce to the skillet, scraping up any of the browned bits from the bottom of the pan. Bring sauce to a boil and simmer, stirring often, until thick and saucy, about 8 minutes.
4. Finish & Serve: Off heat, add remaining chopped cilantro and stir to combine. Return pork cutlets to skillet, tossing to coat. Serve with the sauce. Enjoy!
