Servings: 4 portions
Calories: 450kcal
Equipment
- grill
- skillet
- Pot
- Bowl
Ingredients
For the Marinade
- 1 pound Pork tenderloin a lean cut that absorbs the ginger and lime flavors beautifully.
- 2 tablespoons Fresh ginger grated
- 2 limes Lime juice to enhance the flavor profile
- 2 cloves Garlic minced
- 1 tablespoon Soy sauce for umami flavor
- to taste Salt
- to taste Pepper
For the Coconut Rice
- 1 cup Jasmine rice fragrant and sticky
- 1 cup Coconut milk for creamy texture
- 1 cup Water to cook the rice
Instructions
Preparation
- Marinate the pork tenderloin for at least 30 minutes. In a bowl, combine grated ginger, lime juice, minced garlic, soy sauce, salt, and pepper. Coat the pork thoroughly and let the flavors meld.
- Combine coconut rice ingredients in a pot. Add jasmine rice, coconut milk, and water. Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes until the rice is tender and has absorbed all the liquid.
- On a preheated grill or skillet, cook the pork tenderloin for about 7-10 minutes on each side, or until it’s cooked through.
- After cooking, allow the pork to rest for 5 minutes to retain the juices.
- Slice the rested pork and serve it over a generous scoop of creamy coconut rice.
Notes
Optional: Garnish with fresh lime wedges and chopped cilantro for added freshness.
Nutrition
Serving: 1portion | Calories: 450kcal | Carbohydrates: 60g | Protein: 30g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin C: 20mg | Calcium: 30mg | Iron: 3mg
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