Island Pork with Turmeric-Veggie Rice
Servings: 5
Calories: 492kcal
Pork & Spice Rub
- 500 g Pork Tenderloin trimmed
- 1 tsp Ground Cumin
- 1 tsp Chilli Powder
- 1.5 tsp Ground Cinnamon
- 1 tsp Ground Allspice
- 1 tbsp Salt
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
Pork Glaze
- 75 g Brown Sugar packed
- 6 cloves Garlic finely minced
- 2 tbsp Ginger Minced
- 1.5 tbsp Hot sauce
- 1 Lime Juiced
Rice
- 1 tbsp Oil
- 200 g Basmati Rice rinsed
- 360 g Water
- 2 tbsp Ground Turmeric
- 1 tsp Smoked Paprika
- 2 Veggie Stock/Bouillon Cubes
- 680 g Frozen Veggie Mix
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.
Calories: 492kcal | Carbohydrates: 71g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1906mg | Potassium: 893mg | Fiber: 8g | Sugar: 15g | Vitamin A: 7245IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 5mg