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Pork Loin with Coconut Rice




Source of Recipe


Mai


List of Ingredients




4 Center-cut boneless pork loin chops, 1-inch thick
2T Olive oil
¼ C Chicken stock
1T Red curry paste (available at specialty food stores)
¼ C Coconut milk
¼ t crushed black peppercorns
2T fresh lime juice
1t Cumin
1T Brown sugar

Coconut Rice:
1 ½ C Jasmine rice
1C Water
¾ C Coconut milk
½ t Sea salt




Recipe



For the pork loin:
Heat 2 tablespoons of olive oil in a skillet. Place pork chops in skillet, brown on each side for 2 minutes at medium-high heat. Remove pork chops, add chicken stock to skillet, cook for 1 minute, then add the red curry paste, coconut milk, Tasmanian pepper berries (or crushed black peppercorns), Australian riberry juice (or fresh lime juice), cumin and brown sugar. Put the pork chops back in the skillet and simmer on medium heat for 7 minutes.

For the coconut rice:
Wash and drain the rice. Put rice, water, and coconut milk in a saucepan over medium-high heat. Bring rice to a boil. Cover, turn the heat to low, and simmer for 20 minutes. Remove from heat and stir once before serving.

To serve, place a pork loin atop a bed of coconut rice