What You Need
5-6 pounds of Pork Loin Chops
1 13.5oz can of Coconut Milk
1 15oz can of Mango
2 1/2 Tbls Dad Bod Rub, plus more for the veggies (Try with one of our other BBQ Rubs, Triple Trouble for more heat or Twelve Bar Bluebs for a more mild spice)
1/2 cup Coconut Aminos (if you sub Tamari or Soy Sauce, start with 1/4 cup as they have more sodium)
1 Tbls Rice Wine Vinegar
1/4 cup Olive Oil
Mixed Veggies like, Cauliflower, Broccoli, Peppers, or Brussels Sprouts - great way to use whatever is in the fridge!
Rice or your favorite Noodles
What To Do
Puree the coconut milk, mango, Dad Bod, coconut aminos, vinegar, and olive oil in a blender.
Place the pork and the sauce in a bag or bowl and marinate for at least 4 hours.
When you are ready, pre heat the oven to 425 F and light the grill.
When your grill is hot, toss the pork on, but save the marinade.
Pour the marinade into a sauce pan and heat to 165 F so it is safe to eat.
Take your veggies and toss them in olive oil and Dad Bod.
Place on a sheet pan and bake for 10 to 20 minutes.
When the pork is done, take it inside and let it rest for 5 to 10 minutes.
Take a bowl and add a serving of noodles or rice.
Top with veggies, sliced pork, and mango coconut sauce.
Garnish with herbs, seeds, or chiles!
Enjoy!