Island Pork Tenderloin with Toasted Coconut Rice

Even though it's springtime, the occasional sun we're getting has me looking forward to summer already. Thank goodness for living in an area where we can actually enjoy all four seasons! But with summer on the brain I've been craving some island fare. This Island Pork Tenderloin with Toasted Coconut Rice certainly hit the spot and the robust seasoning really gave the meal a tropical feel. Coated with salt, pepper, cumin, chili powder and cinnamon, this rub really packed a punch!...

The original recipe called for a glaze and to serve on top of a salad, but I opted to just use the rub to season the pork tenderloin I had. I really liked the combination of spices and they are all probably lurking in your spice pantry already... so no need for any expensive pre-packaged spice mix! The combination of spices will work well with chicken as well. I would recommend marinating the pork (or chicken) overnight so the flavor really gets into the meat. It makes a world of difference to have all that spice in every bite! I served this with toasted coconut rice (recipe follows) to complete the island inspired meal.

Island Pork Tenderloin

recipe from Epicurious

2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

Preheat oven to 350°F.

Combine together salt, pepper, cumin, chili powder, and cinnamon in a gallon sized storage bag. Add pork and seal bag. Massage the spices into the pork and marinate overnight in the refrigerator.

Preheat the oven to 350 degrees.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Transfer pork into preheated oven and roast until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Toasted Coconut Rice
recipe adapted from Martha Stewart

1 tablespoon extra-virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup long grain rice
2 cups water
3/4 teaspoon coarse salt
2 scallions, thinly sliced on the bias

Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.

Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.

Garnish with reserved coconut and the scallions.