Recipe: Grilled Pork Tenderloin on Cashew Rice with Garlic-Cilantro Butter

Grilled Pork Tenderloin on Cashew Rice with Garlic-Cilantro Butter

This recipe, from the National Pork Council, is great because you can get it ready the night before and it's ready to cook as soon as you get home.

1 1/2 pounds pork tenderloin
1/4 cup roasted garlic and oil (recipe follows)
1/2 cup olive oil
1/4 bunch fresh cilantro, chopped
3 tablespoons lime juice
Freshly ground pepper
Cashew Rice (recipe follows)
Garlic-Cilantro Butter (recipe follows)

Cut tenderloins crosswise into 1-inch pieces, flatten slightly.

Combine next five ingredients; marinate pork in mixture 4 hours, refrigerated.

Remove pork from marinade; pan broil in heavy skillet over medium-high heat 2 to 3 minutes per side.

Serve atop Cashew Rice; top each serving with 1 teaspoon of Garlic-Cilantro Butter.

Roasted Garlic:
Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes, until garlic is soft.

Cashew Rice:
To hot cooked rice, stir in 1 teaspoon grated ginger, some sauteed green onion and garlic, and 1/2 cup cashews.

Garlic-Cilantro Butter:
Process together:
1/2 pound butter
1/4 cup fresh cilantro
2 tablespoons EACH roasted garlic and lime juice.

Servings: 6