Red Curry Pork Loin with Coconut Rice

Recipe

Red Curry Pork Loin with Coconut Rice

• 4 Center-cut boneless pork loin chops, 1-inch thick
• 2T Olive oil
• ¼ C Chicken stock
• 1T Red curry paste (available at specialty food stores)
•  ¼ C Coconut milk
• ¼ t Tasmanian pepper berries (or crushed black peppercorns)
• 2T Australian riberry juice (or fresh lime juice)
• 1t Cumin
• 1T Brown sugar

Coconut Rice:

• 1 ½ C Jasmine rice
• 1C Water
• ¾ C Coconut milk
• ½ t Sea salt

Heat 2 tablespoons of olive oil in a skillet. Place pork chops in skillet, brown on each side for 2 minutes at medium-high heat. Remove pork chops, add chicken stock to skillet, cook for 1 minute, then add the red curry paste, coconut milk, Tasmanian pepper berries (or crushed black peppercorns), Australian riberry juice (or fresh lime juice), cumin and brown sugar. Put the pork chops back in the skillet and simmer on medium heat for 7 minutes.
For the coconut rice:

Wash and drain the rice. Put rice, water, and coconut milk in a saucepan over medium-high heat. Bring rice to a boil. Cover, turn the heat to low, and simmer for 20 minutes. Remove from heat and stir once before serving.

To serve, place a pork loin atop a bed of coconut rice.

Wine Pairing: