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Pork Loin With Coconut Rice

 
Pork Loin With Coconut Rice
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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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