Caribbean style pork loin...

One of our favorite cats chartering in the USVI/BVI is Maralonga... We have known them for ages and a highlight of any visit to the VI's is being invited over for a meal! Gus and Marcella always make something wonderful and we really envy the folks lucky enough to charter them for a whole week... Certainly not a charter where anyone will lose weight!

We will be seeing them next week and apparently pork loin is on the menu...

Caribbean style pork tenderloin

2 pork tenderloin (about 2 pounds)
1 can coconut milk (not cream of coconut)
1 small package raisins
1 handful coconut flakes (like for cakes) or as much as you want to add
salt, pepper, hot sauce, ( brown sugar and rum – if you like)

Prepare the pork tenderloin some hours or a day before: soaking in a mix of little bit oil with some spritzer of hot sauce
In a pan heat light oil or butter (I take butter, the meat gets a nice brown crust)
then add the tenderloin and fry it slowly, turn it on all sides - brown crust outside inside pink
add the coconut milk, raisins and coconut flakes and let the meat some time simmer in it, it depends how you like it done (medium or well done)
turn it from time to time so it doesn’t stick on the pan
add salt, pepper, hot sauce and maybe a little bit sugar – and if you like add some rum

Cut the meat in medallions, decorate it on a plate and sprinkle the sauce on it, the left over sauce place in a saucier at the table .