Grilled Balsamic Pork Tenderloin (Pinterest favorite!!)
original source
Ingredients:
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar2 1/2 teaspoons coarse salt1/2 teaspoon freshly ground pepper2 tablespoons olive oil2 pork tenderloins (about 1¼ pounds each)2 tablespoons canola oil (if preparing in oven)
Directions:
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
Sweet & Savory Coconut Rice
From Our Best Bites
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we’re using the whole animal here…)
Black pepper to taste
Instructions:
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
**My Adjustments**
Doubled the RecipeBrown Jasmine Rice (did not adjust liquid amounts)
Lite Coconut Milk
Used Rice Cooker
When cooking this stovetop, it comes out much "stickier" - a thicker consistency. There were a few grains of the brown rice that were a little crunchier than I like, so I think I would add water next time (you're supposed to use more water with brown rice when using a slow cooker, but since it usually comes out a little thicker and the liquid takes forever to fully absorb, we didn't add the extra water).
These are two of my very favorite recipes ever. I love the Coconut Rice with Botan Sticky White Rice - the best ever!!! We try to be somewhat health conscious - sometimes. Enjoy!
xoxo
Katie
