Island Pork Tenderloin

Prepare Your Ingredients
Preheat oven to 350° F.
Wash the kale and pat dry, then cut into bite size pieces (discarding stalks), and set aside in a large salad bowl.
Mince 3 cloves of garlic, and set aside in a small bowl.
Roughly chop the pecans and set them aside.

Make the Rice
In a small pot, combine the coconut milk (shake to mix), rice, ½ cup water, and a little salt.
Bring to a boil, stir, then cover and reduce heat to low.
Cook for 20-23 minutes, or until liquid is absorbed and rice is tender.
Remove from heat and set aside (fluff with a fork before serving).

Sear the Pork
Pat the pork dry, then coat with a little olive oil.
Rub the spice-mix all over the pork and season with a little salt and pepper.
Heat ½ Tbsp. olive oil in a medium pan (oven proof if you have one) over medium-high heat. Once hot, add the pork and sear 1-2 minutes per side.
Remove pan from heat, but leave pork in pan (or transfer to an oven proof dish).

Make the Glaze and Roast the Pork
Add the brown sugar, and 1 tsp. sriracha to the bowl with the garlic and stir together.
Spread the mixture evenly on top of the pork.
Place the pork in the oven and roast for 12-15 minutes (medium or internal temp of 150° is okay).
Remove pork from the oven and transfer to a cutting board allowing it to rest for about 5 minutes.

Make the Salad
Pour 2 Tbsp. olive oil over the kale leaves and squeeze-in the juice of ¼ lemon.
Using your hands, work the dressing into the leaves, massaging and squeezing the kale so it softens and the ribbing breaks down.
Add the parmesan and season with salt and pepper to taste; toss to combine.
Taste and add more olive oil if the salad feels dry, and lemon juice/salt if it needs more flavor. Add the goat cheese, pecans, and cranberries tossing gently to combine.

Plating
Serve the coconut rice in the middle of your dishes, and the salad on the other side.
Slice the pork into ¼