Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Rinse 1/2 cup dry brown rice. Bring 1 cup water to a boil in a small saucepan, add the rice and 1/8 teaspoon table salt, then cover and reduce the heat to low. Simmer for 40 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Pat 12 oz pork tenderloin dry and trim away any silverskin. Season all over with 3/4 teaspoon table salt and set on a small rimmed baking sheet.

3. 3.

   Finely mince 1 garlic clove and zest 1 large lime to obtain 1 teaspoon zest. Mix the pork seasoning in a small bowl:

   • 1 minced garlic clove
   • 1 teaspoon lime zest
   • 1 teaspoon olive oil
   • 1 teaspoon salt-free chili powder
   • 3/4 teaspoon ground cumin
   • 1/4 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Rub the seasoning over the salted pork and leave it at room temperature while you prepare the slaw, about 8 minutes.

4. 4.

   Thinly shred 8 oz red cabbage, peel and coarsely grate 4 oz carrots, and chop 2 tablespoons cilantro. Juice the zested lime to obtain 2 tablespoons juice; reserve 1 tablespoon for serving. Toss the slaw in a bowl:

   • 8 oz shredded red cabbage
   • 4 oz grated carrots
   • 2 tablespoons chopped cilantro
   • 1 tablespoon lime juice
   • 1 teaspoon olive oil
   • 1/2 teaspoon table salt

   Massage gently for 30 seconds, then let stand while the pork cooks.

5. 5.

   Roast the seasoned pork for 18–24 minutes, until its center reaches 145°F. Transfer to a cutting board and rest for 5 minutes, then slice thinly across the grain.

6. 6.

   Fluff the brown rice and divide between two bowls. Add generous portions of slaw, arrange the sliced pork over the rice, and spoon any resting juices over the meat. Drizzle the reserved 1 tablespoon lime juice evenly over both bowls and serve.

Want more detail? See the temperature guide.