Thai Pork Rice Bowl with Lime Rice

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
This recipe serves about 3. To feed more, simply double. The pork can be BBQ'd, cooked on the stove-top in a hot (large) grill pan or broiled in the oven on a baking sheet. As the pork tenderloin is butterflied, it cooks really quickly by any method. You can place the meat in the fridge to marinate for longer (up to 8 hours ahead) if you'd like to do that part ahead

Ingredients

  • 1 large pork tenderloin or 2 small

Marinade/Sauce:

  • 1 cup coconut milk stirred(light or regular)
  • 1/2 cup smooth peanut butter
  • 3 Tbsp freshly squeezed lime juice
  • 3 Tbsp dark brown sugar
  • 2 clove garlic minced
  • 2 tsp coriander

Lime Rice:

  • 1 cup basmati rice
  • 2 cups water
  • Pinch salt
  • 1 tsp olive oil
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 2-3 Tbsp chopped fresh cilantro or flat-leaf parsley

Instructions

  • Start 1 cup basmati rice cooking in 2 cups of water and a pinch of salt.
  • Prepare marinade by combining all the marinade ingredients and whisking until well combined. Set aside.
  • Trim pork tenderloin of any visible fat and remove the silverskin. Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise, almost, but not all the way through, so the halves remain attached. Lay tenderloin flat and cover with a piece of plastic wrap. Pound with a meat tenderizer or a heavy skillet until uniformly thick (1/2-3/4 inches thick). Place into a shallow baking dish and pour prepared marinade over top. Flip pork over a couple of times so it is well coated in the marinade. Cover dish with plastic wrap and let marinate for at least 10 minutes at room temperature or refrigerate for a longer period (up to 8 hours ahead of cooking).
  • Meanwhile, preheat grill to medium-high or broiler, with oven rack in the 2nd from the top position. If broiling, cover a baking sheet with aluminum foil and set aside.
  • After meat has marinated, remove from refrigerator and using tongs, lift pork from marinade holding it over the baking dish. Allow the marinade to drip off, then take a brush and remove most of it that is clinging to the pork back into the baking dish. Take the remaining marinade and pour it into a small saucepan. Add 2 Tbsp. water and stir. Bring sauce to a boil over high heat, then reduce heat and simmer for 3 minutes. Reduce heat to low to keep warm.
  • If broiling, place onto foil-lined baking sheet and place under broiler for 10-12 minutes, or until temperature of meat reaches 155° (do not flip). If grilling, place onto hot grill and cook, turning once, until lightly charred and cooked through (6-8 minutes). Remove cooked pork to a cutting board and tent loosely with foil to rest. After it has rested and just before serving, use a sharp knife to slice into strips.
  • When rice is cooked, remove to a bowl. Drizzle with olive oil and toss well to coat. Pour lime juice over-top and sprinkle with cilantro or parsley. Toss well to combine.
  • To serve: Place lime rice in the bottom of a bowl. Top with sliced pork. Spoon warm peanut sauce generously over-top. Serve with quick sauteed spinach or any other steamed green. Serve with a lime wedge for garnish/squeezing on top.

Notes

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Nutrition Information:

Calories: 695kcal | Carbohydrates: 40g | Protein: 71g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 196mg | Sodium: 286mg | Potassium: 1476mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 5.2mg | Calcium: 53mg | Iron: 5mg