Popular Features:
View Cart

Pork Loin With Coconut Rice

 
Pork Loin With Coconut Rice
default recipe image
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)
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

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

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Bone Sukin' Rosemary Lamb Shanks

    Lamb shanks are simmered in wine, seasonings, rosemary and onion.

  • Smoky Chipotle Pot Roast

    Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

  • Quick Fish Stock

    This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.

  • Winter Creme Fraiche Baked Potato Soup

    Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.