Sautéed Pork Loin with Lemon Mint Chimichurri and Sultana Cardamom Jasmine Rice - I Feel Like Cookin
A sharp knife, good oil, and fresh herbs make the difference.
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Cooking tools:
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Microplane
- Tongs
- Wooden spoon
- Fork
- Plate
- Serving platter
Ingredients
- 2 – 3 lb pork loin, trimming, cut into filets about 2 inches thick
- 3 T oil
- 2 t kosher salt + 1 t black pepper
- ¾ C jasmine rice
- 1 ½ C water
- ¼ C sultanas (golden raisins)
- ½ t cardamom powder
- ¼ C thinly sliced sweet onion in long strips
- CHIMICHURRI: ¾ C finely chopped Italian flat leaf parsley
- ¼ C finely chopped fresh mint
- Zest of 1 lemon
- 2 large garlic cloves
- ½ t red chili flakes (can add more as desired)
- 1/3 + C fine oil to create a loose paste
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