• Preheat oven to 350F/175C. Place rack in the middle of the oven.

  Start the rice before the pork. While the rice cooks, do the pork.

Tumeric-Veggie Rice

• Cook rice according to package BUT add: Tumeric and stock cube to the water.
• Next, once rice is cooked, remove it from the pot. Add two finger height worth of water into the bottom of the pan, add frozen vegetables.
• Cover pot and allow veggies to steam for 5 minutes. Add back in rice and a splash of water. Cover pot and cook for another 3 minutes.
• Add the lime juice and minced cilantro. Stir mixture.
• Cook until veggies are done. Make sure to add water to the pot as nessecary. This will keep the rice/veggies from burning. Once veggies are cooked, remove pot from heat but keep covered.

Pork

• Place a medium-sized oven safe pan with olive oil on medium-high heat.
• In a small bowl, stir together: salt, fresh black pepper, cumin, chilli powder, cinnamon and allspice. Rub pork with spice mix. Make sure to get into all the nooks and crannies.
• Island Pork Tenderloin with Spiced Rice and Mixed Veg Next, place spice-rubbed pork into pan. Turning occasionally for a total of 4 minutes. Once the four minutes is up, remove the skillet from heat.

  NOTE: The goal here is to get a nice golden brown malliard reaction on the outside of the pork. A common mistake beginner cooks make is reading "turn occasioanlly" to turn constantly. During this portion cooking, I challenge you to only turn it 3 times.

Pork Glaze

• In a small bowl, combine: hot sauce, brown sugar and garlic.

  NOTE: If you have some orange, pineapple, or mango juice in the fridge, try adding a splash to glaze mixture.
• Cover the top of the pork with the glaze mixture. Place in oven and roast for about 20-25 minutes OR until a meat thermometer reads 140F/60C.
• Once the pork is done, remove it from the oven, cover loosely with foil and let it rest for 10 minutes.

Plating

• Cut pork at a diagonal, pour extra glaze on top and serve with a scoop of rice.