Pork Loin in Coconut Lime Basil Sauce with Toasted Jasmine Rice

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the cashews on a small tray and toast for 5 to 6 minutes, until fragrant. Remove, let cool, and chop.

2. 2

   Heat a medium saucepan over medium heat and add 1 tablespoon olive oil. Add the drained jasmine rice and toast for 2 minutes, stirring, until some grains look opaque and lightly aromatic.

3. 3

   Add the chicken broth and 1 g salt to the rice. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

4. 4

   Meanwhile, pat the pork loin dry and toss it with 1 tablespoon soy sauce, 1/2 teaspoon salt, and the black pepper.

5. 5

   Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the pork for 5 to 7 minutes, stirring only as needed, until well browned on the outside. Transfer to a plate.

6. 6

   In the same skillet, reduce to medium heat and add the red onion. Cook for 3 minutes until softened. Stir in the garlic, ginger, and red pepper flakes, and cook 30 seconds more.

7. 7

   Add the coconut milk, remaining soy sauce, honey, zest of the 2 limes, and juice of 1 1/2 limes. Stir well, bring to a gentle simmer, and cook for 3 to 4 minutes so the sauce comes together.

8. 8

   Return the pork and any juices to the skillet. Cook over medium heat for 6 to 8 minutes, until the sauce thickens slightly and the pork reaches a safe internal temperature of 63 °C / 145 °F.

9. 9

   Turn off the heat and stir in the fresh basil and half of the chives. Taste and adjust with the remaining salt if needed. Squeeze the juice of the remaining 1/2 lime over the top.

10. 10

    Serve the toasted jasmine rice in shallow bowls, spoon the pork and sauce over it, and finish with the toasted cashews and the remaining chives.