Fiscal Responsibility

Asian Pork Tenderloin and Coconut Jasmine Rice

Perfect for spring, another family favorite, this one too can be baked if you don't feel like grilling. This is so easy that I will often make two, doubling the marinade mixture.

1 1/2 lbs. pork tenderloin

Marinade:
1/4 Cup soy sauce
2-3 cloves garlic, pressed or finely minced
1 tsp. Chinese chili paste
1 14 oz. can coconut milk
1 TB ground coriander
1 tsp. white pepperv 1 tsp. cayenne pepper

Stuffing:
1 8 1/2 oz. jar sun-dried tomatoes, drained and chopped (optional)

Sauce:
1/2 Cup reserved marinade
3/4 tsp. ground coriander
3 TB soy sauce
1 tsp. sugar
3 TB lemon juice

Rice:
1 Cup jasmine rice
3/4 Cup reserved marinade
3/4 Cup water

Mix soy sauce, garlic, chili paste, coconut milk, coriander, white pepper and cayenne together. Marinate the meat in a zip-top bag in the refrigerator for 6-24 hours. The longer the better!

Remove meat from marinade (reserving 1 1/4 Cups) and cut a slit running lengthwise down the meat, taking care not to cut all the way through the tenderloin. Stuff with the sun dried tomatoes and tie. Grill to 155°, about 25 minutes, turning the meat halfway through. Let rest 10 minutes before thinly slicing.

While the meat is grilling prepare the sauce and the rice. For the sauce, boil 1/2 Cup of the marinade thoroughly for 5 minutes (if you are uncomfortable using the boiled, leftover marinade, simply double the marinade recipe and reserve 1/2 Cup for the sauce and 3/4 Cup for the rice). Add the coriander, soy sauce, sugar, lemon juice and any juice from the grilled pork to the sauce. Serve over the meat.

For the rice, combine the jasmine rice, remaining 3/4 Cup marinade and the water in a medium sauce pan and cook according to the package directions.

Prep. time: 20 minutes plus marinating time
Cooking time: 25 minutes
Serves: 6

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Recipes:   Lemon Chicken | Rachel's Omelet | Corn Pudding | Marinated Filet Mignon | Asian Pork Tenderloin and Coconut Jasmine Rice | Grilled Chicken Breasts | Steak au Poivre | Pretzel Salad | End of Spring Beef Stew | Chicken Tarragon | Roasted Sweet Potatoes | No Bowl Cake | Chris and Aunt Mary's Stromboli | Aunt Pat's Pizza Meat | Cracchiola Family Sauce | Chris's Baked Ziti | Aunt Eleanor's Spedini | Post-Thanksgiving Gumbo | Singapore Rice Noodles | Red Chili and Orange Barbecue Sauce | Tandoori-style Grilled Chicken