Sunday, June 22, 2008

Island Pork Tenderloin with Coconut Rice

This is another recipe passed on to me from my sister. Wow! That is all I can say to describe the fusion of flavors that happen in this pork with the coconut rice. I served it when some friends came over and we all we very pleased. I sliced the pork loin and put it on a broiler pan and spooned some of the leftover sauce from the skillet on the slices, after it was at about 140 degrees, just to make sure that the meat was cooked all the way through. The rice was so good with the pork but great alone as well. I see a repeat in the future.

2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 LB total)
2 TBS olive oil
1 cup packed dark brown sugar I used light brown sugar
2 TBS finely chopped garlic
1 TBS Tabasco I didn't measure this, just dashed some in
Preheat oven to 350°F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 30 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Serve warm or cold with coconut rice.

COCONUT RICE adapted from Natalie Heath
1 cup jasmine rice
2 cups coconut milk
1/3 -1/2 cup sugar
¾ cup mik

First rinse the jasmine rice with cold water until your water is clear and not white. Put the rinsed rice in a medium pan and combine with sugar, milk, and coconut milk. Bring to a boil and then turn to low. Cover and cook for about 25-35 minutes. Stir rice and milk every 5-10 minutes. Rice is done when milk is absorbed and rice is tender. Remove from heat and let cool. Serve warm.