Braised pork tenderloin with herb and garlic rice
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Filed under Mighty meaty; My recipes; The rice bowl; pork, School lunchbox
Sometimes, I wish there were 48 hours in a day. Or that I have four hands. You know, so I can do everything like cooking and packing Alex’s school lunchbox and still be able to take photos in an unhurried manner. But I can’t get that lucky although some mornings are less frantic than others. Like today. So, I have photos. And two recipes to share with you.
This entry is filed under school lunches because the rice and pork went into Alex’s lunchbox today but you can prepare the braised pork tenderloin and serve it with the herb and garlic rice for breakfast, lunch or dinner too.
Herb and garlic rice
Serves 3 (we’re having the excess for lunch).
Ingredients:
3 to 4 c. of cold cooked rice, mashed to separate the grains
1/2 tsp. each of dried rosemary, thyme and Thai basil (or 1 tsp. each of chopped fresh rosemary, thyme and Thai basil)
2 to 3 tbsps. of butter
1 to 2 tbsps. of toasted garlic bits (see related entry)
1/2 tsp. of salt
freshly ground black pepper, as much as you wish
Melt the butter over low heat. Low. VERY LOW. Add the rosemary, thyme and Thai basil. Allow to cook slowly to let the herby flavors go into the butter. If using fresh herbs, the oil will turn a bit greenish. Add the rice and garlic. Season with salt and pepper. Stir well to coat every grain of rice with the flavored butter.
Keeping the heat low, cover the pan LOOSELY (to prevent steam from building which can turn the rice soggy) and reheat the rice for five to seven minutes, stirring occasionally.
You can cook herbed rice over high heat a la Chinese fried rice but I find that the cooked rice is more flavorful when allowed to reheat slowly over low flame. Besides, butter burns really fast and cooking over high heat might cause scorching before the rice is heated through. It’s your choice really which way you want to do it.
Note too that you can use your own combination of herbs, and even substitute olive oil for butter, or use a combination of olive oil and butter.
For other variations of herbed rice, see herb-loaded rice versions one and two, and the garlic, basil and onion fried rice.
Click the link to page 2 for the braised pork tenderloin recipe.
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Hi Connie,
Is your cookbook coming out yet?
waiting longingly…
The first one came out last year.
Hello Ms. Connie!
Been following your blog for quite sometime now (along with Market Manila…both of which are well-written blogs) and have recently found the time to try out your recipes (like the shrimp with coriander paste & kecap manis… yummy!).
I will definitely try this one. BTW, naiba na pala yung page design (or whaterver it is you call it)… nawala na yung ina-aspire ko na figure now that I’m trying to lose weight… haha… anyway it’s still nice. I like sunflowers.
Thanks and more power.
HAHAHA You want a header with an image of a really, really thin girl? LOL
Seriously, I thought the banner with the curvy lady was too dark.
LOL… just want the curves thank you.
Funny, I didn’t notice it was dark… I was only seeing the lady.
Di bale, every month the banner changes and if run out of graphics,the curvy lady just might be back.
Very simple recipe! I want to try this, too. Tamang-tama, it’s my son’s birthday next week.
Question lang po: If I will be using fresh herbs, should I add them before or after adding the rice?
Thanks.
Before.
I do this for my daughters a lot ‘coz i’m always in a hurry but i never had a name for it, now i do!
I use pork sukiyaki often because it cooks even faster.
Oh, I haven’t uploaded the recipe where I used pork sukiyaki. I’m behind with my posting.