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Caribbean-Spiced Grilled Pork Tenderloin Brochettes with Coconut Rice
2018-05-11
https://www.metro.ca/userfiles/image/recipes/brochettes-de-porc-des-caraibes-avec-riz-a-la-noix-de-coco-10761.jpg
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PT15M
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Preheat a BBQ or grill pan to medium-high heat.Cut the lime into wedges.Finely chop the thyme.Mix the thyme in a large bowl with the spice mix, salt and pepperCut the pork tenderloin into 1" cubes.Cut the bell pepper and red onion into 1" pièces.Toss the pork pieces in the spices, ensuring that they are well coated.Thread the pork, bell pepper and onion onto the skewers, alternating meat and vegetables.Oil the BBQ or pan and grill the skewers, turning occasionally, until the pork is browned on the outside but slightly pink on the inside, about 8-10 minutesRemove from heat and let sit a few minutes.Mince the Ginger.Melt the butter in a pan over medium heat.Add the ginger and cook, stirring, for 1 minute.Add the coconut milk, water, rice, and some salt and pepper and bring to a boil.Reduce the heat to low and cook, covered, for 15 minutes or until all water is absorbed.Zest the lime and add it to the rice.Serve the skewers on the rice and accompany with lime wedges.Source: Missfresh.com
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1 Tbsp. (15 mL) butter
4 wooden skewers
1/2 tsp. (2 1/2 mL) ground cinnamon
1/2 tsp. (2 1/2 mL) ground coriander
1 pork tenderloin
1 cm ginger
1/2 tsp. (2 1/2 mL) ground ginger
135 mL coconut milk
1 lime
1/4 tsp. (1 1/4 mL) nutmeg
1 red onion
1/5 tsp. (1 1/5 mL) cayenne pepper
1/4 tsp. (1 1/4 mL) Jamaican pepper
1 red bell pepper
1 tsp. (5 mL) garlic powder
265 mL water for rice
3/4 cup (180 mL) jasmine rice
4 g thyme
Caribbean-Spiced Grilled Pork Tenderloin Brochettes with Coconut Rice
2
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
4
wooden skewers
-
1/2 tsp.
(2 1/2 mL)ground cinnamon
-
1/2 tsp.
(2 1/2 mL)ground coriander
-
1
pork tenderloin
-
1 cm
ginger
-
1/2 tsp.
(2 1/2 mL)ground ginger
-
135 mL
coconut milk
-
1
lime
-
1/4 tsp.
(1 1/4 mL)nutmeg
-
1
red onion
-
1/5 tsp.
(1 1/5 mL)cayenne pepper
-
1/4 tsp.
(1 1/4 mL)Jamaican pepper
-
1
red bell pepper
-
1 tsp.
(5 mL)garlic powder
-
265 mL
water for rice
-
3/4 cup
(180 mL)jasmine rice
-
4 g
thyme
Preparation
Preheat a BBQ or grill pan to medium-high heat.
Cut the lime into wedges.
Finely chop the thyme.
Mix the thyme in a large bowl with the spice mix, salt and pepper
Cut the pork tenderloin into 1" cubes.
Cut the bell pepper and red onion into 1" pièces.
Toss the pork pieces in the spices, ensuring that they are well coated.
Thread the pork, bell pepper and onion onto the skewers, alternating meat and vegetables.
Oil the BBQ or pan and grill the skewers, turning occasionally, until the pork is browned on the outside but slightly pink on the inside, about 8-10 minutes
Remove from heat and let sit a few minutes.
Mince the Ginger.
Melt the butter in a pan over medium heat.
Add the ginger and cook, stirring, for 1 minute.
Add the coconut milk, water, rice, and some salt and pepper and bring to a boil.
Reduce the heat to low and cook, covered, for 15 minutes or until all water is absorbed.
Zest the lime and add it to the rice.
Serve the skewers on the rice and accompany with lime wedges.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
