Grilled Pork With Macadamia Rice |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A recipe from the Island menu of Rachael Ray Ingredients:
1 cup cilantro leaf, and steams coarsely chopped |
3 garlic cloves |
salt and pepper |
1 pork loin roast, chine bone removed and rib bones frenched (8-rib) |
1 tablespoon extra virgin olive oil |
2 cups jasmine rice |
1 bunch scallion, thinly sliced |
2/3 cup coconut, shredded, toasted |
2/3 cup salted roasted macadamia nuts, chopped |
Directions:
1. Using a small food processor, grind the cilantro, garlic and 1 teaspoon salt into a coarse paste. Place the pork fat side up and cut 1-inch-deep slits in the fat, 1 inch apart. Rub the cilantro paste on the pork and into the slits; season with salt and pepper. Drizzle with the olive oil and let stand at room temperature.
2. Preheat a grill to medium. Place a drip pan beneath the grate. Place the pork in the center over the drip pan, close the lid and cook until an instant-read thermometer inserted in the center registers 135 degrees, about 1 1/2 hours (off the heat, the temperature will continue to rise). Transfer to a cutting board, tent with foil and let stand for 15 minutes.
3. Meanwhile, in a small saucepan, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan and add 2 cups cold water and 1 teaspoon salt. Bring to a boil, lower the heat, cover and simmer until tender, 15 minutes. Remove from the heat, fluff with a fork and let stand, covered, for 10 minutes. Stir in the scallions, coconut and macadamia nuts; season with salt and pepper.
4. Cut the roast into chops and serve with the rice.
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