Hawaiian Pork and Toasted Lime Macadamia Rice

So yesterday was a big day!  It marked the start of the final season of LOST.  I am a huge LOST fan, not just because I find "Jack" particularly dreamy, but because this show is just so brilliantly written, it's insane.  Not usually a fan of the sci-fi world, this is the exception.  I got hooked a couple years ago and never was able to kick the addiction.  Needless to say, after the show's year long hiatus, I was psyched to have it back on and I can't wait to see how it all ends.  To mark this momentous occasion, I decided to have a friend of mine over for a Hawaiian themed dinner.  (that's where the show is filmed.)  The meal turned out really well and paired fantastically with the tropical island action that was unfolding on TV.

I started out by marinating a pork tenderloin in soy sauce and sweet pineapple juice.  I then seared the outside of the meat on super high heat and then baked it in the oven on a low temperature until cooked through.  To top the pork, I made a simple salsa out of chunky pineapple bits and fresh cilantro.  I also created a rice dish comprised of tangy lime and crunchy toasted macadamia nuts to pair with the pork and salsa.  All of the flavors really came together nicely and complimented each other well on the plate.  Since hindsight is 20/20, looking back, I probably would have also thrown some thinly sliced green onions into the rice as well.  I suppose I will just have to save that for the next time I make this, which will definitely be soon.  This one's a keeper.

Hawaiian Pork with Toasted Macadamia Lime Rice

For the Pork:

- 1 pork tenderloin

~ 1 to 1 1/2 cups soy sauce

~ 1 tsp garlic powder

- Fresh ground pepper

- The juice from one large can of pineapple rings (which will be used in the salsa)

For the Salsa:

- 1 large can of pineapple rings

- 1 large handful chopped cilantro

For the Toasted Macadamia Lime rice

*Note: to cook the rice, I used a rice cooker

- 1 cup dry rice

- 2 cups chicken stock

~ 1/4 cup macadamia nuts, toasted until they start to become darker and fragrant

- The juice from 1 lime

For the pork: place the tenderloin into a shallow pan and add the soy sauce, garlic powder, pepper, and pineapple juice.  Let marinade overnight for best results or at least for 30 minutes to an hour.  For even cooking of the pork, make sure that it is at room temperature before you brown it.  Also, to ensure a nice browning of the meat, pat off any extra marinate with a paper towel.  Heat some canola or vegetable oil in a heavy pan on high heat.  Sear the meat for a couple of minutes on each side until it has a nice brown exterior.  Place into a baking pan and bake in the oven at 300 degrees until the juices run clear when poked with a knife through the thickest part.  The pork should have a nice light pink color to it.  (About 30 -40 minutes).  Once the meat is done, let it sit for about 20 minutes to allow the juices to redistribute.

For the salsa, slice the pineapple rings into small bits.  Chop up the cilantro and mix together.  You can make this a day ahead of time and keep it in the refrigerator.  The longer the salsa sits, the more concentrated the flavors become.

For the rice, cook the rice in the chicken stock until light and fluffy.  (I used a rice maker because I have never been able to master the art of making my rice nice and fluffy like a rice maker can.  Relatively inexpensive, this is a great and easy way to have perfect rice every time).  Once the rice is done, add the lime juice and macadamia nuts.  Fluff with a fork to combine the lime and nuts.