Pork tenderloin kebabs and baked rice with pineapple

Votes: 1

How to Make - Pork Tenderloin Skewers and Pineapple Baked Rice

Time: 3 hours 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 508, total fat 20 G., saturated fats 8 G., proteins 29 G., carbohydrates 53 G., fiber 3 G., cholesterol 84 mg, sodium 788 mg, sugar 21 G.

Marinate pork in pineapple juice, ginger, gochujang paste, garlic, brown sugar, and soy sauce, then grill on skewers or in a grill pan. The meat turns out juicy, flavorful, and beautifully caramelized. Serve with baked rice and pineapple.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 tbsp. pineapple juice
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
2 tablespoons grated fresh ginger
2 tablespoons of vegetable oil
1 tbsp Korean gochujang paste
1 clove of garlic, grated
700 g pork tenderloin, cut into 2.5 cm cubes.

Baked rice with pineapple

1 cup jasmine rice, rinsed
4 pineapple rings, cut into pieces
0.5 cup coconut milk
2 tablespoons unsalted butter
1 teaspoon coarse salt
1/4 cup toasted almond needles
2 green onions, finely chopped
Special equipment: metal or wooden skewers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, jasmine rice, Pineapple, ginger root, chili paste

Cooking the dish according to the recipe:

In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang, and garlic.
Transfer to a large zip-lock plastic bag and add the pork, massaging the bag to coat the entire meat. Seal the bag and refrigerate for 1.5 hours.

After 1.5 hours, remove the bag of meat from the refrigerator and let it sit at room temperature for 30 minutes. If using wooden skewers, soak them in water for 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Remove the pork from the marinade and discard the marinade. Thread 5-6 cubes of meat onto each skewer.
Sprinkle with a pinch of salt and a few turns of the black pepper grinder on all sides. Cook, turning, until cooked through, 2-3 minutes per side. Cover with foil until ready to serve. Serve with baked rice and pineapple.
Baked rice with pineapple: Preheat oven to 175°C.

Place the rice and pineapple in an 8x8 inch baking dish. In a medium saucepan, combine the coconut milk, butter, salt, a pinch of black pepper, and 1 cup of water. Cook over high heat until the butter melts and the mixture begins to simmer. Add the rice and immediately cover tightly with foil. Bake until the rice is tender and the water is absorbed, 35-40 minutes. Stir in the almonds and green onions, fluff with a fork, and serve warm.