Something A Little Different

I found the following recipe here, on a blog I recently started reading (and greatly enjoying), called Waiter Rant. After the recipe, I'm going to re-write it with the tweaks I would add to make it my own. Try either version, but send me a pic and a review if you do, please! I love feedback.

"I throw some rice, water, pignoli nuts and a bay leaf into my roommate’s rice cooker and turn it on. Then I break out some pork chops, trim away the gristle and bone until only the medallions remain, season them with salt and pepper and put them to one side. Breaking out my cast iron skillet, I put it on high heat and add a liberal helping of olive oil. When the oil’s sizzling I brown the chops and throw in a whole glove of garlic. When the garlic’s softened I open a can of pineapple chunks and drain the heavy syrup into the pan and cover it.
After ten minutes I remove the cover and test the chops. They’re done so I put them on a plate and cover them with foil. I reduce down the pineapple syrup, mash up the garlic, toss in a handful of pineapple chunks and then slowly add heavy cream. When the sauce is at the appropriate thickness I add some mandarin orange slices, plate the rice and the chops and pour the sweet garlicky sauce all over it."



Megan's Version:

Place jasmine rice and water in a 1:2 ratio in a heavy pot with lid. Add a bay leaf, a clove of garlic, and a pinch of salt. Bring to a boil, reduce heat to low-medium-low, cover, and simmer 10-20 minutes, or until rice is done. Remove bay leaf and garlic and discard; set rice aside, covered to retain heat.

In a dry small skillet, toast sesame seeds and chopped pecans.

Remove silverskin from two pork tenderloins, then slice diagonally into thick medallions. Pat dry, season LIGHTLY with kosher salt, and set aside.

Heat sesame oil in a heavy-bottomed skillet till it shimmers. Brown pork lightly; remove and set aside. Reduce heat to medium-low.

To the pork pan, add 1 clove garlic (slivered), 2 cup pineapple juice and 1/2 cup fresh lime juice. Bring to a boil, then immediately reduce to a simmer. Add 1 cup coconut milk and 1 dried chile (split, with seeds removed). Simmer 10 minutes, then remove chile (leave in longer if you like more heat to your dishes). Continue to simmer sauce until it has reduced to desired thickness. Add a dash of rice wine vinegar at this point if desired. Return pork medallions to skillet. Spoon sauce over pork just until pork is hot again. Plate the rice on a large platter. Place pork over rice, then drizzle sauce over all. Garnish with toasted sesame seeds and pecans. Eat immediately.