Island Pork with Sticky Coconut Rice

Oh my gosh, this dinner is AMAZING!! It's like nothing I've ever made before. I didn't even know what pork tenderloin was. I had to google it so I knew what to look for at the store, haha. I've also never used coconut milk, so I had no idea how the rice would turn out, but it was so good, and a perfect combination with the pork. This meal seems so gourmet, but it wasn't that hard to make. Does it get any better then that?? I got this recipe from This Week for Dinner. Once again, I halved this recipe and it was the perfect amount for Matt and I. It was a bit spicier then I like (Matt liked it), but I might try just a little less tabasco sauce next time). We will definitely make this again! I hope you like it as much as we did!!

Island Pork with Sticky Coconut Rice

For the pork:
- 2 pork tenderloins, 2 1/4 – 2 1/2 pounds total (they generally come 2 per package)
- 2 tablespoons olive oil

Rub:
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon

Glaze:
- 1 cup brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco

1. Preheat oven to 350°F.
2. Mix “Rub” ingredients, then coat pork.
3. Heat olive oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, a few minutes. Leave pork in skillet. If you don't have an ovenproof skillet, I bet you could just transfer the pork to a baking dish and bake it in that. 
4. Mix glaze ingredients. Pat onto each tenderloin and roast in the center of oven until instant read thermometer inserted diagonally into center of each tenderloin reads 140°F, about 20 minutes. Remove from oven and let pork rest 10 minutes in skillet. Slice into 1/2″ – 1″ slices and serve over sticky coconut rice, pouring some of the remaining glaze over the pork and rice.

Sticky Coconut Rice
- 1 1/2 cup jasmine rice
- 1 15-oz can regular or light coconut milk
- 1/3 – 1/2 c. sugar
- 1 cup milk

If rice is not pre-rinsed (the bag will tell you if it is), rinse with cold water until water runs clear. Put rice in a medium sauce pan and combine with coconut milk, milk and sugar. Bring to a boil, stirring regularly, then reduce heat to low and cover pot. Simmer for about 25 minutes (could take up to 45 minutes depending on the rice). Stir regularly.

Rice and pork may be served with fresh, cubed mango, but this is optional (although I am certain it is delicious!).

Serves ~6 adults.