Island Pork with Tropical Rice and Spicy Apricot Drizzle

Island Pork with Tropical Rice and Spicy Apricot Drizzle
Photo by www.myrecipes.com

Ingredients

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

View full recipe at My Recipes

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