Pork Loin Braised in Coconut Milk


  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 3 12 - 4 pound pork loin roast
  • 2 tablespoon cooking fat such as olive oil or coconut oil
  • 3 cups coconut milk
  • 14 cup water


  1. In a small bowl combine garlic, rosemary, sage, salt and pepper.  Rub pork with mixture and refrigerate for 1 to 2 hours.  
  2. Add fat to Dutch oven (or lidded skillet) and heat over medium-high heat.  Place pork in skillet and brown on all sides, about 10 minutes total.  Add 1 cup coconut milk and stir, scrapping browned bits from bottom of pan.  Bring to boil then reduce heat to low.  Add 1 cup coconut milk and cover.  
  3. Cook pork 2 hours on low, turning every 15 minutes.  After 1 hour, add remaining 1 cup coconut milk.  After 2 hours, remove pork from Dutch oven and rest on serving dish, lightly covered with foil.  
  4. Increase heat under Dutch oven to medium.  Add 14 cup water and stir, cooking until sauce reduces to desired consistency.  
  5. Thinly slice pork and serve with sauce.  


I think this is the first officially Paleo recipe that I ever made.  It was super simple and very tasty!  I found it on Paleo Leap, one of the many Paleo blogs that I started following in 2014.  The coconut milk make the house smell amazing and the meat came out very tender and flavorful.  This is definitely a keeper of a recipe.