- 1 ea Lime
- 2 T Canola Oil, divided
- To Taste Kosher Salt
- ½ bunch Cilantro, chopped fine
- 1 T Cajun Seasoning
- 1-1.5# Pork Loin
- 1 ea Fresh Pineapple
- 2 T Butter
- 1/2 ea Yellow Onion, diced
- 1 cup Jasmine Rice
- 1 cup Unsweetened Coconut Milk
Pre-heat oven to 425°
With a vegetable peeler – remove zest from lime. Chop fine. Cut lime in half.
Place pork loin on foil lined sheet pan, squeeze lime over pork. Coat in 1 T of canola oil, then sprinkle with half of chopped cilantro, kosher salt and Cajun seasoning. Place in oven until it reaches an internal temperature of 145°.
Peel skin off of pineapple and cut it into long quarters, removing the core. Place on a foil lined sheet pan, coat in 1 T of oil and place in oven until top is golden brown.
In a medium sized pot over medium heat, melt butter. Add diced onion and cook until it starts to tenderize, then add rice and stir to coat rice in fat. Add 1 cup of water, 1 cup of coconut milk, all the lime zest, 1 t salt and bay leaf. Cover pot, turn heat down to medium low and simmer rice until tender. Remove from heat and stir in remainder of cilantro.
Place rice and pineapple on plate, serve with sliced pork loin.