Thai Pork Rice Bowl with Peanut Sauce and Lime Rice

• Produce

  • 2 tbsp Cilantro or flat-leaf parsley, fresh
  • 2 tsp Coriander
  • 2 clove Garlic

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 4 1/2 tbsp Lime juice, freshly squeezed
  • 1/2 cup Peanut butter, smooth

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 3 tbsp Brown sugar, dark
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Liquids

  • 2 cups Water

• Other

  • 1 Large (or 2 small pork tenderloin

Found on seasonsandsuppers.ca

Description

Directions

• 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.

Nutrition