Island Pork with Tropical Rice and Spicy Apricot Drizzle

Island Pork with Tropical Rice and Spicy Apricot Drizzle
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  • ½ teaspoon dried red pepper flakes
  • ½ cup dried apricots, chopped
  • green onions, thinly sliced
  • 1 can (13 to 14-ounce) coconut milk, divided
  • 1 teaspoon black pepper, freshly ground
  • 1 ½ cups Mahatma or Carolina Jasmine Rice, uncooked
  • ¼ cup light brown sugar, packed firmly
  • + 7 more ingredients
    • 1 tablespoon fresh ginger, minced or grated
    • 1 fresh lime, zested and juiced
    • 2 pork tenderloins, trimmed
    • 2 teaspoons chili paste with garlic
    • 1 tablespoon soy sauce
    • 3 cups pineapple juice, divided usage
    • 1 teaspoon salt

Butterfly tenderloins by cutting through each lengthwise about 3/4 of the way through. Open like a book, pressing with hands to flatten slightly. Before measuring coconut milk, stir well. In a large bowl, mix 1 cup of the coconut milk (reserve remainder for later use), ginger, lime zest, lime j...

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