Sautéed Pork Loin with Lemon Mint Chimichurri and Sultana Cardamom Jasmine Rice

A sharp knife, good oil, and fresh herbs make the difference.

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

METHOD:

Make chimichurri and set aside.

Put water, rice, cardamom, raisins, and onions in saucepan. When boiling, cover with lid, remove from heat and put on a very low burner setting or no heat. Let cook for 15 – 19 minutes. Keep lid on until ready to serve.

Bring a large sauté pan to high heat and add 3 T oil. When it is shimmering, add pork. Sear well on both sides, cooking to medium rare. Remove from pan and slice into strips.

To plate, arrange strips on plate in a fan design, nest in some of the rice. Then drizzle the chimichurri generously in a line over the pork, adding a little bit to the top of the rice. Drizzle some of the oil in the chimichurri around the plate and serve.