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.

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