Sunny's Coconut Milk Braised Pork Loin

• 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

1. For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper.
2. Rub the pork on all sides with the blend.
3. Let the pork rest at room temperature for 1 hour.
4. In a large Dutch oven on high heat, add the butter and olive oil.
5. 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.
6. Don't forget the ends!
7. For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute.
8. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin.
9. Bring to a boil, then lower to a very low simmer and cover.
10. Cook for 1 hour, then flip the loin and cook until tender, another hour.
11. Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
12. For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency.
13. Taste and season with salt if needed.
14. Stir in the parsley and lime juice, and spoon over the pork slices.

paprika, salt, onion powder, freshly ground black pepper, pork roast, unsalted butter, olive oil, thyme, garlic, rosemary, coconut milk, salt, parsley, lime juice

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-coconut-milk-braised-pork-loin.html (may not work)