BlackFinn American Grille offers a three-course Saturday and Sunday brunch for $20 per person; a three-course lunch for $20 per person; and a three-course dinner for $35 per person during Houston Restaurant Weeks. The restaurant will donate $3 from each brunch and lunch sold and $5 from each dinner sold to the Houston Food Bank.
The Food Bank feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the greater Houston area. Houston Restaurant Weeks ends on Friday, August 31, 2012. BlackFinn American Grille will extend Houston Restaurant Weeks menus through Labor Day, Monday, Sept. 3, 2012. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, http://www.houstonrestaurantweeks.com/ .)
Recipe serves 6 to 8. Click here to watch Cleverley and Debbie Jaramillo of the Mahatma Rice test kitchen prepare the recipe on FOX 26 Morning News.
2 pork tenderloins, trimmed
1 can (13 to 14-ounce) coconut milk (stir well before measuring), divided usage
1 tbsp fresh ginger, minced or grated
1 fresh lime, juiced and grated zest
1 tsp black pepper, freshly ground
2 tsps chili paste with garlic
3 cups pineapple juice, divided usage
1 tsp salt
1 1/2 cups Mahatma® Jasmine Rice, uncooked
1/4 cup light brown sugar, packed firmly
2 tbsps soy sauce
1/2 tsp dried red pepper flakes
1/2 cup dried apricots, chopped
green onions, thinly sliced
Butterfly tenderloins by cutting through each lengthwise about ¾ of the way through.
Open like a book, pressing with hands to flatten slightly.
In a large bowl, mix 1 cup of the coconut milk (reserve remainder for later use), ginger, lime juice (reserve zest for later use), black pepper and chili paste, blending well. Spoon over pork, coating well, then cover and refrigerate for at least 1 hour or as long as overnight, turning occasionally.
In a large saucepan, blend remaining coconut milk with 2 cups pineapple juice (reserve remainder for later use) and salt. Bring to a boil over high heat, then add rice; stir well, cover and reduce heat to simmer. Let simmer undisturbed for 15 minutes. Turn off heat and let stand for about 10 minutes before fluffing with a fork.
While rice is cooking, preheat outdoor grill to medium heat. Remove pork from marinade, discarding marinade. Oil the cleaned grill rack, then place pork on rack, close lid and cook until internal temperature reaches 160 degrees, about 10 to 15 minutes total, turning once. Remove pork to a cutting board; tent loosely with foil to keep warm. Let rest for about 5 to 8 minutes.
Meanwhile, to make Spicy Apricot Drizzle, in a saucepan combine remaining 1 cup pineapple juice, brown sugar, soy sauce and pepper flakes. Bring to a boil over high heat and cook until mixture is reduced to about ½ cup, about 6 to 8 minutes (watch carefully – timing may vary). Add apricots, blending well, then reduce heat to very low and let simmer for several minutes.
To serve, cut pork tenderloin into approximate ¼-inch crosswise slices. Divide rice among 6 serving plates. Top with sliced pork; drizzle with apricot mixture. Sprinkle with green onions and reserved lime zest and serve immediately.