Cal Smart Sweet Heat Pork Tenderloin
with Steamed Rice and Charred Veggies
The dynamic flavour duo of sweet and heat cannot be beat! Tangy whole grain mustard brings an already-exciting recipe to the next level!
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
¾ cup
Basmati Rice
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Add sweet chili sauce, whole grain mustard, half the soy sauce and 1/3 cup (1/2 cup) water to a small bowl. Stir to mix.
- Heat a large non-stick pan over medium-high heat. When hot, 1/2 tbsp (1 tbsp) oil then peppers and onions. Season with salt and pepper. Cook, stirring often until tender and lightly charred, 2-4 min.
- Add bok choy and 2 tbsp (4 tbsp) water. Cook, stirring often until tender, 1-2 min. Remove from heat and stir in remaining soy sauce.
- Transfer to a plate and cover to keep warm.
- Pat pork dry with paper towels. Cut crosswise into 1-inch slices.
- Season with remaining garlic salt and pepper.
- Heat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil then pork. Cover and cook until golden-brown, 2-3 min per side.
- Add sauce mixture to pan and flip pork to coat and until sauce is warm and pork is cooked through, 1-2 min.**
- Fluff rice with fork. Stir in veggies.
- Thinly slice pork.
- Divide rice between plates.
- Top with pork.
- Spoon sauce from pan over pork.
If you've opted to get pork tenderloin, cut crosswise into 1-inch thick slices. Cook in the same way the recipe instructs you to cook pork chops.