This Recipe Provided by Gourmet House® Rice

Island Pork with Tropical Rice and Spicy Apricot Drizzle

posted by 3 years ago


2 pork tenderloin, trimmed

1 (13-14 oz.) can coconut milk, divided

1 Tbs fresh ginger root, minced or grated

1 fresh lime, zested and juiced

1 tsp freshly ground black pepper

2 tsp chili paste with garlic

3 cups pineapple juice, divided usage

1 tsp salt

1 ½ cups Gourmet House® Thai Jasmine Rice or Gourmet House® White Rice or Organic White Rice, uncooked

¼ cup firmly packed light brown sugar

1 Tbs gluten free soy sauce

½ tsp dried red pepper flakes

½ cup dried apricots, chopped

Green onion, thinly sliced


Butterfly tenderloins by cutting through each lengthwise about ¾ 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 6 ounces (about ¾ cup) of the coconut milk (reserve remainder for later use), ginger, lime zest, lime juice, black pepper and chili paste, blending well. Spoon over pork, coating well, then cover and refrigerate for at least 1 hour or as long as overnight, turning occasionally. In a large saucepan, blend remaining coconut milk with 2 cups pineapple juice (reserve remainder for later use) and salt. Bring to a boil over high heat, then add rice; stir well, cover and reduce heat to simmer. Let simmer undisturbed for: 15 minutes for jasmine rice; or, about 20 minutes, if using white rice. Turn off heat and let stand for about 10 minutes before fluffing with a fork. While rice is cooking, preheat outdoor grill to medium heat. Remove pork from marinade, discarding marinade. Oil the cleaned grill rack, then place pork on rack, close lid and cook until internal temperature reaches 160° F, about 10 to 15 minutes total, turning once. Remove pork to a cutting board; tent loosely with foil to keep warm. Let rest for about 5 to 8 minutes. Meanwhile, to make the Spicy Apricot Drizzle, in a saucepan combine remaining 1 cup pineapple juice, brown sugar, gluten free soy sauce and pepper flakes. Bring to a boil over high heat and cook until mixture is reduced to about ½ cup, about 6 to 8 minutes (watch carefully – timing may vary). Add apricots, blending well, then reduce heat to very low and let simmer for several minutes. To serve, cut pork tenderloin into approximate ¼-inch crosswise slices. Divide rice among 6 serving plates. Top with sliced pork; drizzle with apricot mixture. Garnish with green onions and serve.

tags:  island pork with tropical rice and spicy apricot d, rice, riviana, pork, meats
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