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June 10, 2010

Delicious Island Pork Tenderloin and Coconut Rice

DisgustingFormulaandReagan

Of course, no post from my daughter, Kimberly, would be complete without a picture of her daughter, and my beautiful grandbaby, Reagan.  And since Zak and Kim were cooking their anniversary dinner, I thought it apropos to get Reagan's take on the evening ...

"This formula is disgusting - you drink it!" 

Thank you, Reagan, for that enlightening conversation.  Now on to the delicious anniversary dinner that Kim and Zak cooked up ... 

Kimberly, and her hubby, Zak, recently celebrated their 3rd wedding anniversary and together they enjoyed this special meal at home.  Like my Big Bear, Zak is the cook in her family and she cleans.  Hey!  It works for us too!  So, I was so happy that she took pictures of her dinner being prepared by chef Zak and shared it with me to share with all of you!  


Island Pork Tenderloin

 

Ingredients
 

2 tsp. salt

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. cinnamon

2 pork tenderloins (2 1/4 to 2 1/2 lb. total)

2 tbs. olive oil

1 cup packed dark brown sugar

2 tbs. finely chopped garlic

1/2 tsp. black pepper

1 tbs. Sweet Baby Ray's Honey BBQ Sauce

 

Preparation  

Preheat oven to 350 degrees. Stir together salt, pepper, cumin, chili powder, and cinnamon. Coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about four minutes total. Leave pork in skillet. Stir together brown sugar, garlic, and BBQ sauce. Pat this mixture onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet at room temperature for 10 minutes (temp. will rise to about 155 degrees while standing). 

  HelpfulHint  

Could cook at 375 degrees for 20 minutes because some ovens may not cook tenderloin all the way through in 20 minutes at 350 degrees.


Coconut Rice

  

Ingredients

1 cup jasmine rice

2 cups coconut milk

3/4 cup sugar

3/4 cup milk

  

Preparation  

Rinse jasmine rice with cold water until water is clear and not white. Put rinsed rice in medium pan and combine with sugar, milk, and coconut milk. Bring to boil and turn to low. Cover and cook for about 25-35 minutes. Stir rice and milk every 5-10 minutes. Rice is done when milk is absorbed and rice is tender. Remove from heat and let cool. Serve warm. 

HelpfulHint 

DO NOT cook in rice cooker -- cook on stove top.

* * * * * 

 And the image tutorial ...



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Stir together salt, pepper, cumin, chili powder, and cinnamon.  And, no, we didn't pull these ingredients from Reagan's diaper.



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Check your rice!



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Season the pork tenderloins.



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 Sizzle, sizzle.  Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about four minutes total. Leave pork in skillet. (Yes, these are pork tenderloins, now get your mind out of the gutter!)



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Don't forget to check on your rice again.  It should be getting clumpy and that's a good thing!



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Pour the ingredients of the mixture onto your tenderloins.  (It looks gross doesn't it?)



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clump, cook, clump ...



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All done!  Can you smell it? Yum : )



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Zak's plate.  (Note: This plate is actually not this big ... it's BIGGER! hehe )



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This is my plate.  For an after picture, please Google "dimpled butt" because that's where all my food goes. haha.



KimandZak2010

Enjoy! :)

Love, Kim :) 

* * * * *

Would you like to add these recipes to your cookbook arsenal?  Click on the recipe box below!

 

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