Ginger Lime Pork with Coconut Rice
A vibrant dish combining the bold flavors of ginger and lime with creamy coconut rice, perfect for any occasion.
Ingrédients
For the Pork Marinade
- 1 lb pork tenderloin Trimmed and cut into manageable pieces if desired.
- 2 tablespoons ginger, grated
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Use tamari for a gluten-free option.
For the Coconut Rice
- 1 cup jasmine rice Rinse before cooking for the best texture.
- 1 can coconut milk
- 2 cups water
Instructions
Preparation
- Gather all your ingredients. Grate the ginger, mince the garlic, and juice the limes.
- Prepare the pork tenderloin by trimming any excess fat and cutting it into manageable pieces if desired.
Marinating the Pork
- Combine the grated ginger, lime juice, minced garlic, soy sauce, salt, and pepper in a bowl.
- Place the pork in the marinade, ensuring it’s completely coated. Let it marinate for at least 30 minutes.
Cooking the Rice
- In a medium pot, combine the jasmine rice, coconut milk, and water. Stir, then bring to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the rice is tender.
Preheating and Cooking the Pork
- While the rice is cooking, preheat your grill or skillet over medium-high heat.
- Remove the pork from the marinade and grill or pan-sear for about 7-10 minutes per side, or until fully cooked through.
Final Steps
- Remove the rice from heat and let it sit, covered, for an additional 5 minutes before fluffing.
- Let the pork rest for about 5 minutes before slicing. Serve over coconut rice, drizzled with lime juice or garnished with cilantro if desired.
Notes
For added flavor, consider integrating finely chopped cilantro or mint into the coconut rice. This dish pairs well with grilled vegetables or green salad.