Rum-Glazed Pork Skewers with Coconut Rice

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A Caribbean-accented spice rub and glaze boost the flavor of quick-cooking pork tenderloin. Rice cooked with coconut milk adds to the tropical feel of the dish.

Ingredients

  • 3 Tbs. unsalted butter
  • 1 Tbs. minced fresh ginger
  • 1 cup jasmine rice
  • 3/4 cup well-shaken unsweetened coconut milk
  • Kosher salt
  • 1/3 cup dark rum
  • 3 Tbs. packed dark brown sugar
  • 2 medium limes, finely grated to yield 1 tsp. zest and squeezed to yield 1/4 cup juice
  • 2 Tbs. vegetable oil; more as needed
  • 1 tsp. ground allspice
  • 1/8 tsp. ground cayenne
  • Freshly ground black pepper
  • 1 1- to 1-1/4-lb. pork tenderloin, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into 1-inch squares
  • 1 red onion, cut into 1-inch pieces
  • Lime wedges for serving (optional)

Directions

Melt 1 Tbs. of the butter in a 2-quart saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until well coated. Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes.

Fluff with a fork, cover, and set aside. Meanwhile, combine the rum, brown sugar, 2 Tbs. of the lime juice, and the remaining 2 Tbs. butter in a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes. Stir in 1/8 tsp. salt and remove from the heat.

In a medium bowl, combine the remaining 2 Tbs. lime juice with the oil, allspice, cayenne, 1-1/2 tsp. salt, and 1/2 tsp. black pepper. Add the pork and toss to coat. Thread the pork, bell pepper, and onions onto four 12-inch metal skewers, alternating the meat and vegetables.

Prepare a medium-high (400°F) gas or charcoal grill fire or heat a large grill pan over medium-high heat. Oil the grate or pan. Grill the skewers until seared on all sides, about 4 minutes total. Brush the skewers with the glaze and grill, turning occasionally, until the pork is browned on the outside but still slightly pink in the center, 2 to 4 minutes more.

Add the zest to the rice and fluff. Brush the skewers with any additional glaze and serve with the rice and lime wedges, if you like.