Glazed Pork Tenderloin
with Basmati Rice and Veggie Jumble
This Asian-inspired meal packs all the flavour of your restaurant favourites. The only difference? It’s way healthier. Lean pork tenderloin is roasted with soy sauce, honey and a bit of Dijon mustard. Then, it's plated on top of a colourful bed of veggies and hearty rice.
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
170 g
Basmati Rice
1 unit
Red Bell Pepper
227 g
Snow Peas, trimmed
170 g
Carrot
2 unit
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
Honey
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast the veggies and pork). Start prepping when the oven comes up to temperature!
Prep and roast the veggies: Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Core and thinly slice the bell pepper. Thinly slice the green onions. Toss the carrot, bell pepper and green onion on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until veggies are tender, 20-22 min.
Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Sear the pork: Meanwhile, heat a medium pan over medium-high heat. Season the pork with salt and pepper. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side. (Don't worry if it's not cooked through at this step!)
Roast the snow peas and pork: Toss the snow peas on another baking sheet with a drizzle of oil. Season with salt and pepper. Add the seared pork to the same sheet. Roast in the centre of the oven until the pork is cooked to desired doneness and snow peas are tender, 10-12 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)
Make the soy glaze: Meanwhile, heat the same pan over medium heat. Add the soy sauce, honey and Dijon. Stir until warmed through, 1-2 min.
Finish and serve: Fluff the rice with a fork. Slice the pork. Divide the rice between plates, top with the veggies and pork. Drizzle with the glaze.Sprinkle with the green onion. Enjoy!
