Rum Glazed Pork Tenderloin Skewers w/ Coconut Rice
by Chef Shirley
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PREPTIME
15 mins.
COOKTIME
1 hr.
SERVING SIZE
4
Ingredients
- 3 tbs.|Unsalted butter
- 1 tbsp.|Olive oil
- 1 tbsp.|Fresh ginger, minced
- 1 cup|Jasmine rice
- 1 cup|Water
- 3/4 cup|Unsweetened coconut milk, shaken well
- |Kosher salt
- 1/3 cup|Dark rum
- 1 tsp.|Lime zest
- 1/4 cup|lime juice
- 2 tbsp.|Vegetable oil (more as needed)
- 1 tsp.|Ground allspice
- 1/4 tsp.|Red pepper flakes
- |Freshly ground black pepper
- 1 1/4 lbs.|Pork tenderloin, cut into 1-inch cubes
- 1|Medium red bell pepper, cut into 1-inch squares
- 1|Red onion, cut into 1-inch pieces
- |Lime wedges for serving
Steps
1
Melt 1 tbs. of the butter and olive oil in a 2-quart saucepan over medium heat.
2
Add the ginger and cook, stirring, until fragrant, about 1 minute.
3
Add the rice and stir until well coated.
4
Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer.
5
Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes.
6
Fluff with a fork, cover, and set aside and enjoy!