Pork Essentials: Sliced Pork over Seasoned Rice

12
Andy Anderson !

By
@ThePretentiousChef

This is another simple, one-pan dish that is easy to assemble, and tastes ever so yummy. I am going to give you a recommendation on the dry spice rub; however, you could use any rub that tickles your taste buds.

The balsamic/honey glaze absolutely sets this recipe off, if at all possible, do not skip it.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1 - 2
Prep:
10 Min
Cook:
2 Hr
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • 1 medium
    pork tenderloin, boneless, about 10 ounces (285g)
  • 2 Tbsp
    dry pork rub, more on this later
  • 1/2 c
    long-grain white rice
  • 2 Tbsp
    yellow onion, grated
  • 1 Tbsp
    sweet butter, unsalted
  • 1 - 2 Tbsp
    tamari, or liquid aminos
  • 1/2 c
    plus 2 tablespoons of boiling water
  • ADDITIONAL ITEMS

  • 1 - 2 Tbsp
    balsamic/honey glaze, for garnish

How to Make Pork Essentials: Sliced Pork over Seasoned Rice

Step-by-Step

  1. PREP/PREPARE
  2. Brining: When I bake or pan fry pork, I usually like to brine the pork first. In this recipe, I dissolved two tablespoons of kosher salt and 1 tablespoon of coconut sugar into a quart of water. Then I threw in the pork, and let it soak in the fridge for about 2 or 3 hours. It will help the pork retain its moisture during the high-heat baking.
    -----------------------------------------------------------------------------------------------
    The dry rub that you use is totally up to you; however, if you are looking for a good idea, here is the one that I used:
    Rub Essentials: Summertime Zesty Dry Pork Rub
    -----------------------------------------------------------------------------------------------
    Grate the onions on the large holes of a box grater, and then blot up some of the extra liquid with a paper towel, before adding to the rice.
    -----------------------------------------------------------------------------------------------
    The reason that I like using tamari, or liquid aminos is that it they are essentially gluten-free versions of soy sauce.
    -----------------------------------------------------------------------------------------------
    If you do not have any honey/balsamic glaze, you can make your own by adding a bit of honey to some good balsamic vinegar, and then reducing it by half in a lightly simmering pan.
    -----------------------------------------------------------------------------------------------
  3. Gather your Ingredients (mise en place).
  4. Place a rack in the middle position, and preheat the oven to 400f (205c).
  5. Remove the pork from the fridge, and coat both sides with the dry rub.
  6. Lay on a parchment lined baking sheet, and allow to rest for 15 minutes.
  7. Place into the preheated oven until the internal temperature of the pork reaches 160f (70c), about 25 - 30 minutes
  8. Remove from the oven and allow to rest for 5 minutes, before slicing.
  9. Prepare the rice while the pork is baking, by adding the rice, onions and butter to a small saucepan over medium heat, and cook until the rice begins to turn translucent, and the onions soften (but do not brown), about 3 – 5 minutes.
  10. Reduce the heat to low, and add the tamari, or liquid aminos, and the boiling water.
  11. Cover and allow to cook until the rice is cooked, about 14 – 16 minutes.
  12. Chef’s Note: I prefer my rice al dente.
  13. PLATE/PRESENT
  14. Place the rice on a plate, thickly slice the pork, place on top, and garnish with the balsamic/honey glaze. Enjoy.
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Pork Essentials: Sliced Pork over Seasoned Rice

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American




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