My friend Jessica had us over for dinner a few weeks ago and served Island Pork with Sticky Coconut Rice. People. PEOPLE. You are going to love me (well, Jessica) forever for introducing this recipe to you. I am head over heels for this dish.
The rub for the pork is savory and the glaze is sweet and the flavors all complement each other in such a lovely way…and there is just enough heat. Enough that I can taste the kick, but not so much my kids wouldn’t eat it. Quite the opposite, they loved it, too. The technique yields a perfectly cooked pork tenderloin – tender and juicy. And the sticky coconut rice? Again, it just pairs so nicely with the pork…and, seriously, I could eat it for dessert. Yum yum yum. Last selling point…the recipe is quite simple to prepare and doesn’t require any super fancy ingredients. I personally just had to pick up some pork and coconut milk at the store – everything else was already in the cupboard!
Without further ado, the recipe!
- For the pork:
- 2 pork tenderloins, 2¼ – 2½ pounds total (they generally come in one package together)
- 2 tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
- Preheat oven to 350°F.
- Mix “Rub” ingredients, then coat pork with spice rub.
- Heat olive 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.
- Mix glaze ingredients. Pat onto each tenderloin and roast in the center of oven until instant read thermometer inserted diagonally into center of each tenderloin reads 140°F, about 20 minutes. Remove from oven and let pork rest 10 minutes in skillet. Slice into ½″ – 1″ slices and serve over sticky coconut rice, pouring some of the remaining glaze over the pork and rice.
- 1½ cup jasmine rice
- 1 15-oz can regular or light coconut milk
- ⅓ – ½ cup sugar (I actually now do more like ¼ cup sugar and it’s still plenty sweet. add between ¼ – ½ cup to your own taste!)
- 1 cup milk
- If rice is not pre-rinsed (the bag will tell you if it is), rinse with cold water until water runs clear. Put rice in a medium sauce pan and combine with coconut milk, milk and sugar. Bring to a boil, stirring regularly, then reduce heat to low and cover pot. Simmer for about 25 minutes (could take up to 45 minutes depending on the rice). Stir regularly.
- Rice and pork may be served with fresh, cubed mango, but this is optional (although I am certain it is delicious!).