Roasted Pork Tenderloin with Coconut Jasmine Rice Grits and Mango Habanero Bacon Jam

Directions Print

1. Combine 1 tablespoon of olive oil and the smoky honey habanero spice. Rub seasoning on the pork tenderloin and marinate overnight or at least 8 hours.
2. Sear all sides of the pork tenderloin in remaining olive oil on medium high heat. Transfer to a pie tin or sizzling plate and roast in 350°F oven until internal temperature is 130-135°F. Let it rest for 2-3 minutes before slicing.
3. While the pork tenderloin is roasting, heat the coconut jasmine rice grits if not already warm. Choose desired vegetable to serve with dish.
4. Plate components. Garnish with micro greens and serve immediately.

Coconut Boursin Jasmine Rice Grits

Prep: 5min | Cook: 12min | Yields: 2½ cups

1. Blend the jasmine rice into course pieces in a blender. Mix vegetable base with ¾ cup water.
2. Sweat shallots and garlic in butter. Add the blended rice and stir.
3. Add the stock and coconut milk. Cook until the rice is tender, on low heat, stirring periodically, about 12 minutes. Add more stock if necessary.
4. Stir in the boursin cheese and adjust seasoning. Keep warm.

Mango Habanero Bacon Jam

Prep: 5 min | Cook: 30 min | Yield: 100 oz

1. Combine sugar and vinegar in a pot. Bring to a boil and simmer for 10-15 minutes until slightly syrupy.
2. Add mangos. Bring to a boil and simmer 15 minutes. Remove from heat.
3. Fold in the habanero bacon jam and mix thoroughly until well blended. Cool to room temperature. Transfer into a container, label, and date.