Coconut Barbecued Pork Tenderloin with Jasmine Rice

This recipe is for a large amount of people (around 40). Make sure you divide the recipe correctly if you're cooking for a smaller group.

Coconut Barbecued Pork Tenderloin

4 cans Coconut Milk

1 quart Soybean sauce

3 quart Sugar

3 tbsp + 1tsp Salt

1/4 cup Whole peppercorn crushed coarse

2 whole cloves of garlic

13 lbs pork tenderloin

In a large mixing bowl, combine coconut milk, soybean sauce, sugar, salt crushed peppercorns, and garlic. Mix together. Marinate tenderloin at least 4 hours, preferably overnight. Cook at 275 degrees for 2 hours, basting with sauce every 15 minutes and turn over after 1 hour of cooking.

Jasmine Rice

5 cups Soft Jasmine Rice

2 quart + 3/4 cup Water

Rinse rice. In a saucepan, bring water to vigorous boil. Add the rice. Cover completely and reduce heat to lowest setting. Cook for 20 minutes or until water is absorbed. Do not stir. Remove from heat and let stand for at least 10 minutes or more before forming into molds. Form into desired molds. Serve with pork tenderloin and steamed baby carrots.