Note: make sure you use jasmine rice in the coconut rice recipe. I tried it once with brown rice and it did not work so well.
Island Pork Tenderloin
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2¼-2½ lb total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Preheat oven to 350ºF. 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
140ºF, about 20 minutes. Let pork stand in skillet at room temperature
10 minutes. (Temperature will rise to about 155ºF while standing.) (I
usually have to end up cooking it about 30-40 minutes.)
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2¼-2½ lb total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Preheat oven to 350ºF. 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
140ºF, about 20 minutes. Let pork stand in skillet at room temperature
10 minutes. (Temperature will rise to about 155ºF while standing.) (I
usually have to end up cooking it about 30-40 minutes.)
Coconut Rice
1 cup jasmine rice
2 cups coconut milk
¾ cup sugar
¾ cup milk
(if you want to make this a little lighter, try lite coconut milk and only 1/3 cup sugar instead. It still tastes great.)
1 cup jasmine rice
2 cups coconut milk
¾ cup sugar
¾ cup milk
(if you want to make this a little lighter, try lite coconut milk and only 1/3 cup sugar instead. It still tastes great.)
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.
Wow Jenn! This looks fantastic! We love coconut milk, so we'll have to try this next week.
ReplyDeleteSo Jenn, we tried this recipe when my family came into town and everyone absolutely LOVED it! Thanks for the great recipe!
ReplyDelete