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Photo, Roberto Caruso.
2 cups long-grain rice
4 cups water
1 pineapple, peeled and cored, finely diced (about 4 cups)
1 red bell pepper, finely diced
1 green onion, finely chopped
1/2 cup finely chopped cilantro
2 tbsp lime juice
2 small pork tenderloins, about 400 g each
1 tbsp sesame oil
1/3 cup hoisin sauce
2 tbsp low-sodium soy sauce
2 tsp hot chili-garlic sauce
1 tsp five-spice powder
COMBINE rice with water in a large saucepan. Cook, following package directions, until rice is tender and water has been absorbed, 18 to 20 min. Spread rice onto a baking sheet to cool slightly.
STIR pineapple with bell pepper, onion, cilantro and lime juice in a medium bowl. Reserve and refrigerate 2 1/2 cups pineapple salsa and 3 cups rice for pineapple-pork fried rice.
CUT pork into 1-in. rounds. Season with fresh pepper.
HEAT a very large non-stick frying pan over medium-high. Add oil, then pork. Sauté until golden and cooked through, 4 to 6 min per side. Add hoisin, soy, chili-garlic sauce and five-spice powder. Stir until heated through. Cool half of meat and sauce, then refrigerate for pineapple-pork fried rice.
SERVE remaining pork and sauce over rice with salsa.
Calories 493, Protein 29g, Carbohydrates 86g, Fat 4g, Fibre 5g, Sodium 389mg.
Excellent source of vitamin C.
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