This one, no matter the circumstances, is able to bring a smile to my face and joy into my life.
Weekends at the cottage are a time for dividing cooking and clean-up duties. One night the Husband and I cook, and my brother and his wife clean up and we switch the next night. Tonight, the Husband and I were on cooking detail. I don’t think there is anything better in the whole world than being in the kitchen together (ok maybe if the kids are in the kitchen with us and helping out . . . that’s pretty much perfection). And the cherry on top tonight? We made a recipe that we used to make back in the day, before kids, when we had dinner parties with friends. The kind of dinner parties that could stretch late into the night because no one had to get home to babysitters/nannies/in-laws.
The recipe you ask? Well, it’s Gourmet’s Island Pork Tenderloin. We made it without the Tobasco tonight so the kids could eat it as well. And the best part of this dish??? Using the leftovers, as a side, or mixed right in to some scrambled eggs.
And of course, the best side for the pork?? Ginger coconut rice. In fact, the rice, with a generous spoonful of the sauce from the pork poured over it??? Just make it. You’ll be in heaven.
Ginger Coconut Rice
Ingredients
- 1 tbs coconut oil
- 1 1/2 cups long grain white rice
- 1 tbsp grated fresh ginger
- 1 can coconut milk
- 2 cups water
- chopped green onions (the green parts only)
Directions
- In a medium saucepan, melt the coconut oil and add in the grated ginger on medium-high heat. Stir until the ginger is fragrant.
- Add in the water, coconut milk and rice and stir to combine.
- Bring the mixture to a boil and stir.
- Cover the pot, turn the heat down to low and simmer until the rice is cooked. I am rather unorthodox about how I cook my rice, I will lift the lid of the pot and stir it all up, checking on how much liquid has been absorbed.
Remove from the heat once the rice is cooked to your preferred level of doneness – garnish with the green onions.
nancyhotson 
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