$15.98 Total
6 meals at $2.66 per meal

Ingredients:

For the Pork and Marinade:

4.5	lbs	boneless pork loin	$7.61	fat intact
1/4	cup	low sodium tamari	$0.49	or soy sauce if you do not have an aversion to gluten
1/4	cup	rice vinegar	$0.28
1/4	cup	sriracha	$0.36
1	Tbsp	sesame oil	$0.25
1	Tbsp	liquid smoke	$0.34
2	Tbsp	honey	$0.25
6	cloves	garlic	$0.24	minced
1	chunk	fresh ginger	$0.30	roughly thumb-sized, peeled and minced
1/2	tsp	ground mustard
1	dash	red pepper flakes

For the Curried Rice:

1.5	cups	brown rice	$0.51
1	ea	sweet yellow onion	$0.76	diced
1	Tbsp	neutral oil	$0.06	canola, vegetable, etc
3	cloves	garlic	$0.12	minced
3	cups	reduced sodium chicken broth	$0.96	beef, veggie, or homemade work great too
2	Tbsp	curry powder
1	Tbsp	paprika
1/2	Tbsp	cumin	$1.00	We’re guesstimating about $1 for all the spices. We are not yet that exact.
1/2	Tbsp	turmeric
1	Tbsp	black pepper
1/2	tsp	salt

For the Broccoli:

1.5	lbs	broccoli	$2.39
1	Tbsp	neutral oil	$0.06
		spices to taste		we just used salt and pepper

Method:

For the Pork:

1. Marinate 4 hrs to overnight, reserving about ¼ cup for basting the pork during the cook time
2. Heat up your grill to high on one side and leave unlit on the other side. Or, if you’re using charcoal, just create a hot zone with direct heat and a cool zone with indirect heat.
3. Cook the pork on the hot side of the grill 5-7 minutes per side until you’ve got some nice grill marks and a bit of delicious char.
4. Then move the pork to the cooler side, baste the pork well with the reserved marinade, close the lid and lower the heat to low-medium low. You want to maintain roughly 325-375°F.  
5. Brush on more of the marinade every 20-30 minutes (this will lengthen the cooking time, as the heat escapes, but it’s all in the name of flavor).
6. Allow to cook until the internal temperature hits 150 °F and then rest at least 15 minutes before slicing and serving.

For the Curried Rice:

1. Grab a 2.5+ quart pot for which you have a lid and heat over medium heat.
2. Add neutral oil and brown the onion 10-15 minutes.
3. Add garlic and cook until fragrant (30-60 seconds)
4. Add rice, spices, and stir
5. Finally, add the broth, stir, and bring to a boil.
6. Cover and reduce to a simmer.
7. Simmer for 45 mins or until liquid is absorbed (took us a few extra minutes)

For the Roasted Broccoli:

1. Preheat oven to 450
2. Toss broccoli on a backing sheet (lined with foil for easy cleanup) and mix with oil and spices
3. Roast until lightly browned around the edges. About 20 minutes if you have a bit of a crowded pan like we did.

Notes:

1. Normally, I would have some critiques or add something that I wish we had done. But this is wildly delicious. The pork is juicy/tender and so delicious my wife was raving about it (and she doesn’t much care for pork). The rice is a flavor bomb. Really pleasant as a break from the norm. After a few days of this for lunch, I have 0 complaints.
2. We got the pork on a great sale way back in November. Always snag meat on a deal and freeze it if you’ve got the room. You will thank yourself later!
3. If you reheat pork (or chicken for that matter) in the microwave, be ready for the texture to get a little funky. If you can reheat in an oven, do so. If not, cut the power of the microwave to about 50% and reheat a little longer than you might otherwise. This will help, but meat reheated in the microwave will still be a little off.
4. We only recently obtained a grill and I am just so happy we did. I mean look at this!

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Got questions, critiques, or insults? Just let us know. Cheers, y’all.