Pork Tenderloin Tikka Traybake
with Peppers and Zucchini
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
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¾ cup
Basmati Rice
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
2 unit(s)
Green Onion
Nutrition Values
Instructions
Peel, then cut half the onion into 1/2-inch pieces. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chopped onion. Cook, stirring often, until onions soften, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Cut the remaining onion into 1/2-inch slices. Core, then cut pepper into 1/2-inch slices. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Add sliced onions, peppers, zucchini and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Set aside.
Pat tenderloin dry with paper towels. Season all over with Indian Spice Blend, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
Transfer pork to the parchment-lined baking sheet with veggies. Roast pork in the top of the oven until cooked through and veggies are tender, 14-16 min.**
Meanwhile, heat the same pan (from step 3) over medium heat. When hot, add tikka sauce. Cook, stirring often, until sauce is warmed through, 2-3 min. Remove from heat.
Thinly slice green onions. Slice pork tenderloin. Fluff rice with a fork, then stir in half the green onions. Divide rice, veggies and pork between plates. Pour over tikka sauce. Sprinkle with remaining green onions.