Tuesday, February 22, 2011

Island Pork Tenderloin with Coconut Rice

This was taken from my sister's blog: ldssuperchef.blogspot.com. She's an amazing cook and this is one of my favorite recipe's that she makes!!

Island Port Tenderloin

2 tsp. salt
1/2 tsp black pepper
1 tsp. cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2-2.5 pounds)
2 TBSP olive oil
1 cup packed dark brown sugar (this is different than regular brown sugar)
2 Tbsp finely chopped garlic
1 Tbsp tobasco sauce

Preheat oven to 350 degrees. Make spice rub with first 5 ingredients.
Rub all over pork (you dont need to trim the pork). Heat oil in a pan (I use a deep pot). Then barely brown the pork (just the outside part...the pork will still be raw).
Put sugar, garlic, and tobasco in bowl then pat into pork. Rub it all over.
Place in a baking dish and place it in the oven for 30 minutes or until pork is not pink in the middle. When done slice the meat and pour juices over the cut meat.

Coconut Rice

1 cup jasmine rice (uncooked)
1 can coconut milk (should be in ethnic isle of grocery store)
3/4 cup sugar
3/4 cup milk

Rinse rice with cold water until water runs clear.
Add all ingredients in a saucepan. Bring to a boil and then turn down heat to low. Cover and cook 25-30 minutes. Stir every 5 minutes--do not let it over boil or you will end up with a sticky mess all over your stove. Serve warm along with the pork tenderloin.

Thursday, February 17, 2011

Sloppy Chicken

This is much like many chicken crockpot dishes out there. But somehow this was so stinking easy (I made it while on bed rest) and really, REALLY yummy.

Into the crockpot, toss:

2 chicken breasts (I threw mine in frozen 'cause I hadn't planned ahead)
1 can cream of chicken soup
1 can chicken broth
1 sleeve Ritz crackers, crushed
1 can cream of mushroom soup

Cook on low for 5-6 hours, stirring once in a while (I think I remembered once, maybe twice). We pulled the chicken into lots of pieces (basically shredded it) and served all of it over rice.

I had low expectations for the Ritz -- I thought they would turn into gross mush. But they dissolved entirely into the mixture -- you wouldn't even know they were there. Yet I swear they did something for the overall texture and taste. Delicious.