Marinated Pork Tenderloin with Sticky Rice and Mangoes

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Marinated Pork Tenderloin with Sticky Rice and Mangoes Marinated Pork Tenderloin with Sticky Rice and Mangoes

Servings: 4
Prep Time: 6 hours 15 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

1 (1-2 lb) pork tenderloin
6 oz (1/2 bottle) Paula Deen Savannah Marinade
1 cup uncooked jasmine rice
1 3/4 cup water
1 can coconut milk
2/3 cup sugar
1/2 teaspoon salt
2 tablespoons olive oil
2 fresh mangoes, peeled and sliced
Toasted coconut and flat leaf parsley for garnish if desired


Place pork tenderloin in a zip lock bag with 6 oz of marinade. Massage the marinade into the tenderloin. Seal bag and place in refrigerator for 6 hours or overnight.
Preheat oven to 350 degrees.

In a medium saucepan, bring water to a boil. Add rice, stirring just to mix. Cover pan with a tight fitting lid, reduce heat to low and simmer for 20-25 minutes (until the water has been absorbed). In a small saucepan, combine the coconut milk, sugar and salt. Bring to a boil for 4 minutes, stirring constantly. Remove from hear and pour into the cooked rice. Stir well. Place a piece of foil or waxed paper directly on rice mixture and let rest at room temperature for 30 minutes.

While the rice is resting, prepare the tenderloin. Remove tenderloin from bag and place on a foil lined baking sheet. Brush with olive oil and place in the oven. Roast for 20 minutes per pound or until internal temperature reaches 150 degrees. Remove from oven and let rest 10 minutes before slicing.

To serve: Place a scoop of sticky rice in the middle of plate and top with sliced tenderloin. Top with sliced mangoes, toasted coconut and a sprig a parsley for garnish.

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Reader Comments:


I made this dish twice and it was good both times. The first time I made the recipe exactly how it is written and the second time I was short on time so I used a frozen precooked rice that you microwave for 3 minutes and I added the coconut milk mixture to that and it tasted just as good. I think I needed to cook the pork about 5 minutes longer. My husband loved it. -Amanda R. Williamsburg, VA.

By AmandaR on July 08, 2009

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