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Recipe

Rum-Glazed Pork Skewers with Coconut Rice

Scott Phillips

Servings: 4

A Caribbean-accented spice rub and glaze boost the flavor of quick-cooking pork tenderloin. Rice cooked with coconut milk adds to the tropical feel of the dish.

Ingredients

  • 3 Tbs. unsalted butter
  • 1 Tbs. minced fresh ginger
  • 1 cup jasmine rice
  • 3/4 cup well-shaken unsweetened coconut milk
  • Kosher salt
  • 1/3 cup dark rum
  • 3 Tbs. packed dark brown sugar
  • 2 medium limes, finely grated to yield 1 tsp. zest and squeezed to yield 1/4 cup juice
  • 2 Tbs. vegetable oil; more as needed
  • 1 tsp. ground allspice
  • 1/8 tsp. ground cayenne
  • Freshly ground black pepper
  • 1 1- to 1-1/4-lb. 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 (optional)

Nutritional Information

      Calories (kcal) : 550
      Fat Calories (kcal): 190
      Fat (g): 22
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 80
      Sodium (mg): 720
      Carbohydrates (g): 53
      Fiber (g): 3
      Protein (g): 25

Preparation

  • Melt 1 Tbs. of the butter in a 2-quart saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until well coated. Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes.
  • Fluff with a fork, cover, and set aside. Meanwhile, combine the rum, brown sugar, 2 Tbs. of the lime juice, and the remaining 2 Tbs. butter in a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes. Stir in 1/8 tsp. salt and remove from the heat.
  • In a medium bowl, combine the remaining 2 Tbs. lime juice with the oil, allspice, cayenne, 1-1/2 tsp. salt, and 1/2 tsp. black pepper. Add the pork and toss to coat. Thread the pork, bell pepper, and onions onto four 12-inch metal skewers, alternating the meat and vegetables.
  • Prepare a medium-high (400°F) gas or charcoal grill fire or heat a large grill pan over medium-high heat. Oil the grate or pan. Grill the skewers until seared on all sides, about 4 minutes total. Brush the skewers with the glaze and grill, turning occasionally, until the pork is browned on the outside but still slightly pink in the center, 2 to 4 minutes more.
  • Add the zest to the rice and fluff. Brush the skewers with any additional glaze and serve with the rice and lime wedges, if you like.

Reviews

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Reviews

  • KarenMuss | 11/08/2014

    Made this with no changes for a dinner with company. Did not tell my husband about the coconut in the rice since he says he does not like coconut. Well he does now! Everyone loved it and went for seconds. I would double up on the marinate next time which will be tonight!

  • McGail125 | 10/11/2014

    This recipe was delicious! The pork was so tender with the spices and the rum glaze and we loved the coconut rice. My husband does not care for rice but he enjoyed this.

  • braunm | 05/28/2014

    very good, great flavor, we especially liked the rice and the meat was so tender. We will be making this again.

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