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Recipes
Pork Loin With Coconut Rice
Pork Loin With Coconut Rice
Pork Loin With Coconut Rice
photo credit: Ev Thomas
Features the Australian specialty Tasmanian Pepper. Serve with a salad of field greens with Tasmanian Pepper And Strawberry Dressing (recipe right)
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Ingredients
4
center-cut
boneless pork loin chops, 1-inch thick
2
tablespoons
olive oil
1/4
cup
chicken stock
1
tablespoon
red curry paste (available at specialty food stores)
1/4
cup
coconut milk
1/4
teaspoon
crushed Tasmanian peppercorns
2
tablespoons
Australian Riberry Juice or fresh lime juice
1
teaspoon
cumin
1
tablespoon
brown sugar
Coconut Rice:
1 1/2
cup
jasmine rice
1
cup
water
3/4
cup
coconut milk
1/2
teaspoon
Sea salt
Instructions
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 peppercorns (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
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