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Asian Pork Tenderloin w/Jasmine Rice




Source of Recipe


Penzey's


Recipe Introduction


Serves 6


List of Ingredients




1 1/2 lb pork tenderloin
MARINADE
1/4 c soy sauce
2-3 cloves garlic, pressed
1 tsp Chinese Chili paste
1 14 oz can coconut milk
1 Tbs ground coriander
1 tsp pepper
1 tsp cayenne pepper
SAUCE
1/2 c reserved marinade
3/4 tsp ground coriander
3 Tbs soy sauce
1 tsp sugar
3 Tbs lemon juice
RICE
1 c Jasmine rice
3/4 c reserved marinade
3/4 c water

Recipe



PORK
Mix soy sauce, garlic, chili paste, coconut milk, coriander, white pepper and cayenne. Marinate the meat in a zip-lock bag in the refrigerator 6-24 hours, the longer the better.
Remove meat from marinade reserving 1 1/4 c. Grill to 155 degrees, about 25 minutes, turning the meat halfway through. Let rest 10 minutes before slicing.

SAUCE
While the meat is grilling prepare the sauce and the rice. For the sauce, boil 1/2 c of the marinade thoroughly for 5 minutes (or double the marinade and use half to marinate and half for the sauce and rice) Add the coriander, soy sauce, sugar, lemon juice and any juice from the grilled pork to the sauce.

RICE
Combine the jasmine rice, remaining 3/4 c marinade and the water in a medium saucepan and cook according to the package directions.