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

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; panbroil 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 rice cooked, stir in 1 teaspoon grated ginger, sautéed green onion and garlic, and 1/2 cup cashews.

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

AUTHOR: Marla



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