Description
This dish pairs bright, zesty pork with creamy, fragrant coconut rice for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb pork tenderloin
- 2 tablespoons ginger, minced
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 can (14 oz) coconut milk
- 1 cup jasmine rice
- 1 cup water
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Trim silver skin from the pork tenderloin and pat dry. Mince the ginger and squeeze lime juice. Rinse jasmine rice until the water runs clear.
- In a bowl, whisk minced ginger, lime juice, soy sauce, and honey. Marinate the pork for at least 30 minutes in the fridge.
- While the pork marinates, combine rinsed rice, coconut milk, and water in a saucepan with a pinch of salt. Cook until tender and the liquid is absorbed.
- Heat a grill pan or skillet over medium-high heat. Remove pork from the marinade, season, and cook for about 6-7 minutes per side until the internal temperature reaches 145°F (63°C).
- Let the pork rest before slicing. Fluff the rice, season to taste, and serve the pork over rice, garnished with cilantro and lime if desired.
Notes
Pat the pork dry before searing for a better crust. Letting the pork rest keeps it juicy. Adjust seasoning in the coconut rice as needed.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 7g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg