A recipe for the perfect main course for summer entertaining from Massimo Capra!
Rice salad with pork tenderloin
Ingredients:
- 1 pork tenderloin, defatted & dry rubbed w spices
- 2 cups rice, jasmine or Thai rice
- ½ can coconut milk
- 2 cups peaches, small dice
- 2 cups red navy beans
- 4 green onions, chopped
- 2 cups cherry tomatoes, cut in half
- 1 bunch Thai basil
- 2 tbsp pickled ginger, chopped
- ½ cup chopped cilantro
- extra virgin Olive oil
- 1 lime juiced
- soy sauce to taste
- salt and pepper to taste
- 8 green leaf lettuce leaves
Dry Rub
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp cinnamon
- ½ tsp five spice seasoning
- ½ tsp star anise powder
- ½ tsp fennel seed
Method:
Blend all the Dry Rub ingredients together and set aside.
Clean the pork tenderloin of all the fat and sprinkle with the dry rub, place in a Ziploc bag and refrigerate for at least 4 hours.
Place the washed rice in a rice steamer and add the coconut milk, mix well. Then add water to about one inch over the rice, cook until done.
Then remove from the steamer and allow cooling to room temperature.
Preheat a frying pan and add some oil, then add the pork and cook on all sides until done to your liking. This will take about 15 minutes for a medium result. If you want the meat well done, finish cooking in a preheated oven.
Courtesy Massimo Capra
www.massimocapra.com
@chefmassimo