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!
Island Pork with Sticky Coconut Rice
Someone named Mary Fetzer gave Jessica this recipe. The pork preparation originally comes from an Epicurious salad recipe. You could bop over to their website to check out the salad, but I really loved the pork served with the rice.
For the pork:
- 2 pork tenderloins, 2 1/4 – 2 1/2 pounds total (they generally come in one package together)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/2 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 1/2″ – 1″ slices and serve over sticky coconut rice, pouring some of the remaining glaze over the pork and rice.
Sticky Coconut Rice
- 1 1/2 cup jasmine rice
- 1 15-oz can regular or light coconut milk
- 1/3 – 1/2 c. sugar
- 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!).
Serves ~6 adults.