Grilled Pork With Macadamia Rice

• 1 cup cilantro leaf, and steams coarsely chopped
• 3 garlic cloves
• salt and pepper
• 1 pork loin roast, chine bone removed and rib bones frenched (8-rib)
• 1 tablespoon extra virgin olive oil
• 2 cups jasmine rice
• 1 bunch scallion, thinly sliced
• 23 cup coconut, shredded, toasted
• 23 cup salted roasted macadamia nuts, chopped

1. Using a small food processor, grind the cilantro, garlic and 1 teaspoon salt into a coarse paste.
2. Place the pork fat side up and cut 1-inch-deep slits in the fat, 1 inch apart.
3. Rub the cilantro paste on the pork and into the slits; season with salt and pepper.
4. Drizzle with the olive oil and let stand at room temperature.
5. Preheat a grill to medium.
6. Place a drip pan beneath the grate.
7. Place the pork in the center over the drip pan, close the lid and cook until an instant-read thermometer inserted in the center registers 135 degrees, about 1 1/2 hours (off the heat, the temperature will continue to rise).
8. Transfer to a cutting board, tent with foil and let stand for 15 minutes.
9. Meanwhile, in a small saucepan, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice.
10. Return the rice to the saucepan and add 2 cups cold water and 1 teaspoon salt.
11. Bring to a boil, lower the heat, cover and simmer until tender, 15 minutes.
12. Remove from the heat, fluff with a fork and let stand, covered, for 10 minutes.
13. Stir in the scallions, coconut and macadamia nuts; season with salt and pepper.
14. Cut the roast into chops and serve with the rice.

cilantro leaf, garlic, salt, pork loin roast, extra virgin olive oil, jasmine rice, scallion, coconut, nuts

Taken from www.food.com/recipe/grilled-pork-with-macadamia-rice-456276 (may not work)