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gingered pork with forbidden rice + grilled scallions

If you have the time to marinate the pork overnight, the pork will be all the more flavorful and tender. Forbidden rice can be found at many gourmet markets across the country. It has a wonderful, deep rich purple hue that is simply beautiful on a plate. If you can’t find it, you can substitute with wild rice.

This recipe is part of the asian-inspired menu.

1 pork tenderloin
Salt, to taste
Freshly ground black pepper
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/4 cup low-sodium soy sauce
1/4 cup light brown sugar
1 teaspoon Dijon mustard
2 tablespoons canola oil, divided
1/2 cup purple rice
3/4 cup water
4 whole scallions

1. Season pork with salt and pepper and set aside.
2. In a medium bowl, combine garlic, ginger, soy sauce, sugar, mustard and 1 tablespoon canola oil. Transfer to a re-sealable bag; add pork and seal up bag. Refrigerate for at least 4 hours or overnight.
3. Remove pork from bag and bring to room temperature. Transfer marinade to a bowl. Preheat grill to medium-high heat. Place pork on grill and cook until a nice sear forms on all sides, about 5-7 minutes. Lower heat to medium; baste with marinade and continue cooking until an internal temperature reads 150°F, about 25 minutes, basting about every 10 minutes. Reserve remaining marinade.
4. Place rice in a fine mesh sieve and rinse with water. Do this three times until water runs almost clear. Allow rice to dry in strainer for 10 minutes.
5. Add rice, water and salt in a medium saucepan and bring to a boil. Stir often to prevent rice from sticking to bottom. Reduce heat to low; cover and cook for another 30 minutes. Remove from heat and fluff with a fork.
6. Meanwhile, coat scallions with remaining 1 tablespoon canola oil and season with salt and pepper. Grill until nicely charred, about 5 minutes. Remove from grill and set aside.
7. Transfer pork to a cutting board, tent with aluminum foil and let pork rest for 5-10 minutes.
8. In a small saucepan, bring remaining marinade to a boil. Add any juices from rested pork to saucepan and reduce heat to low. Simmer until ready to serve.
9. Place a row of rice down center of a plate. Slice pork into 1-inch slices and place pork slices down center of pork. Drizzle with sauce, top with grilled scallions and serve.

Serves 2.

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