Grilled Ginger Lime Pork Tenderloin with Coconut Rice

Directions for Pork
In a food processor or blender combine garlic cloves, soy sauce, ginger, mustard, lime juice and olive oil and and process until blended. Add pork to a large plastic food storage bag and pour marinade over it. Add the minced garlic in and seal bag. Marinate overnight.

Let pork sit out at room temperature for 30 minutes prior to cooking. Spray grill grates with non-stick cooking spray or oil. Heat grill on medium-high heat. Pull tenderloins out of the marinade and grill on top rack or on indirect heat for 45 minutes turning every 7-10 minutes. Cook until internal temperature reaches 145-150 degrees F or until desired. Let rest for 3-5 minutes before slicing.

Directions for Coconut Rice:
In a medium sized pot add coconut milk, water and a pinch of salt and bring to boil. Add rice and stir, reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked. Add cilantro and additional salt to taste and serve.