Description
This dish brings together caramelized pork tenderloin glazed with a homemade teriyaki sauce, paired with sweet pineapple and creamy coconut jasmine rice for a tropical twist on a classic.
Ingredients
Scale
- For the Pork and Teriyaki Glaze:
- 1 lb pork tenderloin, sliced into 1-inch medallions
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon vegetable oil
- 1 cup fresh pineapple chunks
- For the Coconut Jasmine Rice:
- 1 cup jasmine rice
- 1 cup water
- 1 cup coconut milk (canned, shaken)
- 1/2 teaspoon salt
- 1 tablespoon toasted coconut flakes (optional garnish)
- For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the coconut jasmine rice: In a medium saucepan, combine jasmine rice, water, coconut milk, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Make the teriyaki glaze: In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, ginger, and garlic. Set aside.
- Season the pork slices lightly with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add pork medallions in a single layer and cook until browned on each side, about 3-4 minutes per side.
- Pour the teriyaki glaze into the skillet with the pork, stirring to coat. Add pineapple chunks and cook, stirring occasionally, for 2-3 minutes until the sauce thickens and caramelizes slightly around the pork and pineapple.
- If needed, add the cornstarch slurry to the pan and stir for 1 minute to achieve a thicker glaze.
- Serve the caramelized teriyaki pork and pineapple over the coconut jasmine rice. Garnish with sliced green onions, sesame seeds, and toasted coconut flakes if desired.
Notes
For a spicier kick, add 1/2 teaspoon red pepper flakes to the teriyaki glaze. You can substitute pork with chicken or tofu if preferred. Leftovers keep refrigerated for up to 3 days.
Nutrition
- Calories: 485 kcal
- Sugar: 18 g
- Fat: 18 g
- Carbohydrates: 58 g
- Protein: 26 g