This is one of my favorite go-to recipes for my family, for guests, for picnics, you name it! It's awesome for left-overs as my husband can attest to when he takes them to work. I just recently made this dish for my cousins who came over for a visit and they loved it too. The original recipe comes from my fab friend Elisabeth in Boulder, Colorado who I think was given it by someone in Indonesia! I've also included some great sides, also recommended by my friend. Thanks Elisabeth! Indonesian Pork Filet
The recipe is for 1 ½ pounds of pork tenderloin The pork needs to marinate for 1 to 2 hour or can be left in the refrigerator overnight
Ingredients for marinade:
Juice from 1 lime 2 tbsp of soy sauce 2 tbsp of corn syrup or brown sugar (or you can use 2 tbsp of maple syrup) 2 garlic cloves smashed 1 tbsp ground cumin 1 tbsp of curry ½ teaspoon of Sriracha Chili (you can use more if you like it spicy!) 1 tbsp of sesame oil 2 tbsp of peanut oil (or you can use creamy peanut butter)
Ingredients: 1 ½ cups of jasmine rice 1 ½ cups of chicken broth ¾ cup of coconut milk Fried Bananas
Ingredients: 4 bananas butter
Mix all marinade ingredients in a medium sized bowl until thoroughly incorporated or put directly into a large ziploc bag, close the bag up and shake to mix. Either pour marinade into a ziploc bag and add pork loin or if you used a ziploc bag to mix, just add the pork. Let sit in refrigerator until ready. Prepare the BBQ for medium high heat to about 350 Degrees. Remove the pork from the marinade and place directly on to BBQ. Cook to medium rare on both sides. If you cover the BBQ, make sure to check it every so often for excess flaming. Remove from BBQ and cover to let rest to continue cooking so that pork is just pink.
For rice, wash jasmine rice until water runs clear. Place all ingredients in a rice maker or cook on high in a medium sized sauce pan and reduce to simmer after boiling point reached. Cover for about 25-30 minutes.
For bananas, slice the bananas on a diagonal about 1/4" thick. In a medium saute pan, melt about 2 tbsp of butter over medium high heat. When the butter starts to slightly brown, add the bananas. Flip them after about 1 minute until they are brown on both sides.
After the pork rests, slice on the diagonal about 3/4" pieces. Serve with coconut rice, fried bananas and fresh coriander on the top for garnish.