| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 teaspoons hot Hungarian paprika
- 2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
- 1 teaspoon onion powder
- Freshly ground black pepper
- One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 apricots, pitted and sliced
- 8 to 10 sprigs fresh thyme
- 4 cloves garlic, smashed
- One 4- to 6-inch stalk fresh rosemary
- About 3 cups coconut milk
- Salt, if needed
- 1 cup chopped fresh parsley
- 1 teaspoon lime juice
Instructions
- For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
- In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don’t forget the ends!
- For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
- Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
- For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 508 |
| Total Fat | 41 g |
| Saturated Fat | 24 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 91 mg |
| Sodium | 685 mg |
| Serving Size | 1 of 8 servings |
| Calories | 508 |
| Total Fat | 41 g |
| Saturated Fat | 24 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 91 mg |
| Sodium | 685 mg |
Reviews
My husband made this recipe tonight for me for dinner. I picked out this recipe for him because I love Sunny’s recipes and love coconut milk.
The spices were so nice together and it made a wonderful thick gravy. He put in some frozen fresh peaches and a little apple.
The spices were so nice together and it made a wonderful thick gravy. He put in some frozen fresh peaches and a little apple.
Would definitely make this again, so delicious!
I have made this for the third time since I first saw this recipe and my family loves it! Very moist and flavorful! Thank you Sunny! 🙂
Will definitely make again! Husband said it was the best gravy he has had. Cut recipe in half for the two of us, however, used two 13oz cans coconut milk to bring level 1/2 way up roast and 1 tsp lime juice. Also used regular smoked salt.
the gravy got rave reviews at our house!
Loved this!! Couldn’t find smoked bourbon salt so I substituted a seasoned smoked salt that had paprika in it. Also used cilantro instead of parsley. Pork was cooked perfectly! Would make this again!!!
What an amazing recipe. I used all the ingredients except thyme which I don’t really like.. and I just used regular paprika powder instead of Hungarian’s. The pork was well cooked and the gravy is delicious. Thanks for the awesome recipe.
Baaaddd.. the pork is so tough and overcooked. Not sure if it is something I did but I cooked it just like she said.. Even took it off 20 min early.
I liked, soon juicy. I used rosemary and oregano instead of thyme. Delicious!
one word…..Yuck. I think she made this recipe up as she went.
The pork was outstanding! The fruit added the perfect thicken to the sauce, and everyone loved it.