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

INGREDIENTS

• 2–3 lb pork loin, trimming, cut into filets about 2 inches thick
• 3 tablespoons of Olive This! Single Varietal Olive Oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ¾ cup jasmine rice
• 1 ½ cups water
• ¼ cup sultanas (golden raisins)
• ½ teaspoon cardamom powder
• ¼ cup thinly sliced sweet onion in long strips
  
• Lemon Mint Chimichurri Sauce

INSTRUCTIONS

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 tablespoons of olive oil. When it is shimmering, add pork. Sear well on both sides, cooking to medium rare – 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.

©Recipe and Photo Copyright Camine Pappas, 2013-2025. All rights reserved.