Apple Butter Pork Loin

I got this recipe from the Rachel Ray magazine. It caught my attention because it was a 1 pot dish for the pork with just a few ingredients. The rice is probably one of the most delicious rice recipes I've ever tasted. It was so creamy. I had to keep stirring every minute (give or take) to keep it from sticking to the bottom of the pot and burning, but it was well worth it!!! I also used the light coconut milk in the can, and I had to keep adding more water since I kept lifting the lid to stir allowing the steam to escape. The pork was so moist, and the apple butter mixture was the perfect addition.

Ingredients:
One 2-pound boneless pork loin roast
1 TBSP olive oil
1 and 1/2 cups apple butter
1 tsp cayenne pepper
1 cup long-grain rice
1 and 1/2 cups unsweetened coconut milk
1/4 cup water
1/2 tsp salt

Directions:
Preheat the oven to 350. Season the pork with salt. In a large ovenproof skillet, heat olive oil over medium-high heat, then brown the pork. In a small bowl, combine the apple butter and cayenne; slather the mixture onto the pork. Roast until a thermometer inserted into the center registers 145 degrees, about 45 minutes.... I cooked mine for a little over an hour because my meat thermometer says that pork should be at 170 degrees for well done.... and I like my pork to be well done! Meanwhile, in a medium saucepan, bring the rice, coconut milk, water, and salt to a boil. Cover and cook over low heat for 25 minutes (see my note above the picture about having to stir the rice and add more water). Fluff the rice with a fork and serve with the pork.
The pineapple/pound cake skewers make the perfect dessert after this meal.