Recipes Featuring U.S. Pork
Grilled Pork and Coconut-Tomato Sauce
By Chef Elton Ambrose, Rendezvous Resort, St. Lucia
| INGREDIENTS | Quantity |
| Pork Loin, cut into 4 boneless pork chops | 2 pounds |
| cinnamon powder | 1 teaspoon |
| chopped garlic | 1 teaspoon |
| nutmeg | ½ teaspoon |
| all spice | ½ teaspoon |
| sour orange (juice and peel) | 1 whole |
| peppercorns | 10 whole |
| lime (juice and peel) | 1 whole |
| vegetable oil, divided | ½ cup |
| chopped onion | ¼ cup |
| garlic (chopped) | 2 cloves |
| tomatoes (diced) | 2 |
| cumin | 1 teaspoon |
| coconut milk | 16 ounces |
| tomato paste | 1 teaspoon |
| Salt and pepper | To taste |
Pork
Combine marinate by mixing cinnamon powder, garlic, nutmeg, allspice, sour orange, peppercorns, lime and all but one tablespoons of vegetable oil. Let chops marinate for 1 hour and grill to desired doneness—about 6 minutes/side for 145 degrees F.
Coconut-Tomato Sauce
Sauté onion, garlic, tomato and cumin in 1 tablespoon vegetable oil; add coconut milk and tomato paste; simmer for 10 minutes (or longer for thicker sauce) and season with salt and pepper; serve with pork chops. Serve with vegetable stew and plantain crisps.
