Pork Tenderloin Tikka
with Peppers and Zucchini
Elevate your dinner game with this vibrant, flavour-packed traybake! Succulent pork tenderloin is rubbed in fragrant spices, then roasted alongside colourful bell peppers and tender zucchini. Served with fluffy green onion studded basmati rice. This dish is a one-pan wonder that brings a touch of Indian-inspired flair to your table.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
1 pièce(s)
Poivron
1 pièce(s)
Courgette
10 g
Mélange d'épices indien
(Peut contenir Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)
½ tasse(s)
Sauce tikka
(Contient Lait Peut contenir Oeuf, Sésame, Moutarde, Sulfites, Blé, Crustacés, Poisson, Soya, Gluten)
2 pièce(s)
Oignon vert
¾ tasse(s)
Riz basmati
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/2-inch slices.
- Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
- To a parchment-lined baking sheet, add peppers, zucchini and 1 tbsp (2 tbsp) oil . 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 salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork.
- Sear for 4-6 min, turning to cook all sides. Transfer pork.
- Transfer pork to the baking sheet with the veggies.
- Roast in the middle of the oven for 14-16 min, until veggies are tender and pork is golden and cooked through.**
- 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.
- Meanwhile, thinly slice green onions.
- Thinly slice pork.
- To the pot with the rice add 1 tbsp (2 tbsp) butter.
- 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.