"Add 1 tablespoon olive oil to an extra-large ovenproof skillet. Place over medium heat. Remove pork from package, discarding juices. Brush the entire roast with olive oil. When the oil in the pan shimmers or is beginning to smoke, add pork tenderloin. Brown/sear pork on the first side (about 2 minutes), then flip it over to begin browning on the second side. Add onions around the roast. Sprinkle onions with a pinch of salt; stir onions while the second side browns."
"Pour 1 cup jasmine rice over the onions, sautéing for about 30 seconds. Stir pineapple juice and coconut milk into the rice; add coconut extract, pineapple chunks, and 1 cup of frozen red/yellow bell pepper, carrots, and water chestnuts. Stir well. Bring to a boil, remove from heat, cover with a tight-fitting lid or foil. Bake at 325 degrees F covered for 40-45 minutes, stirring rice and covering once about midway,"
Tender teriyaki-flavored pork tenderloin is brushed with olive oil, seared in an ovenproof skillet, and roasted at 325°F. Sweet onions are sautéed around the roast and jasmine rice is briefly toasted before simmering in reserved pineapple juice and unsweetened coconut milk with coconut extract. Pineapple chunks and frozen Asian-style vegetables are stirred into the rice, which is covered and baked alongside the pork for 40–45 minutes until the rice is tender and most liquid is absorbed. Thinly sliced green onions finish the dish, creating a juicy, tropical-savored pork served atop coconut-pineapple jasmine rice.
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