Soy-Marinated Pork
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Soy-Marinated Pork

Soy-Marinated Pork

with Crunchy Potato, Sugar Snap Peas and Carrot Medley

Crunchy sugar snap peas and crispy creamy potatoes peppered with carrots and mint? This fresh side is paired with a soy-marinated pork to make the ultimate weeknight dinner.

Allergènes:
Soya
Sulfites
Blé

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.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

2 cs

Sauce soja

(Contient Soya, Sulfites, Blé)

340 g

Pomme de terre Yukon

2 pièce(s)

Oignons verts

10 g

Menthe

1 pièce(s)

Piment

56 g

Carotte

227 g

Pois sucrés, parés

1 cs

Vinaigre balsamique

(Contient Sulfites)

1.5 cs

Miel

Pas inclus dans votre livraison

pièce(s)

Huile*

sideBannerName

Informations nutritionnelles

Énergie (kJ)2167 kJ
Énergie (kcal)518 kcal
Graisses12 g
dont saturés3 g
Glucides62 g
dont sucres24 g
Fibres9 g
Protéines45 g
Cholestérol80 mg
Sel1063 mg

Ustensiles

Plaque de cuisson
Bol
Grand bol

Instructions

1

Preheat the oven to 450°F (to roast the potatoes and snap peas). Start prepping when your oven comes up to temperature!

Roast the potatoes
2

Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

3

Roast the snap peas: Chop the sugar snap peas into 1/2-inch pieces. Toss the snap peas on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender, 8-10 min.

Marinate the pork
4

Marinate the pork: Meanwhile, in a medium bowl, stir together the soy sauce, honey and 1/2 bottle vinegar (1 bottle for 4 people). Add the pork chops and stir to coat. Set aside.

Prep
5

Prep: Thinly slice the green onions. Finely chop the mint. Finely chop the chili (if using), removing the seeds for less heat.

6

Cook the pork: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (Reserve the marinade - we'll use it to make a sauce!) Sear the pork chops until golden-brown and cooked through, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set the pork aside on a plate.

7

Make the sauce: Add the marinade, green onion, carrot and as much chili as you like to the pan. Boil until slightly thickened and veggies soften, 2-3 min.

8

Make the salad: In a large bowl, combine the roasted sugar snap peas, roasted potatoes and veggie mixture. Toss to combine.

9

Finish and serve: Divide the veggies between plates and top with the pork. Enjoy!