Glazed Pork Tenderloin
with Basmati Rice and Veggie Jumble
This Asian-inspired meal packs in all the flavor of your restaurant favorites. The only difference? It’s way healthier. Lean pork tenderloins are roasted with soy sauce, honey, and a bit of Dijon mustard. Then, they’re plated on top of a colorful bed of blistered snow peas, bell peppers, carrots, scallions, and hearty rice.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Pork Tenderloin
1.5 cup
Basmati Rice
8 ounce
Snow Peas
2 unit
Red Bell Pepper
2 unit
Carrots
4 unit
Scallions
12 teaspoon
Soy Sauce
(Contains Soy, Wheat)
2 jar
Honey
1 jar
Dijon Mustard
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Cook the rice: Preheat the oven to 425 degrees. Bring 3 cups salted water to a boil in a medium pot. Add the rice. Cover and reduce to a simmer for 20 minutes, until tender.
Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Peel and thinly slice the carrots into 1/8 inch coins. Cut the scallions into 2-inch pieces.
Roast the veggies: Toss the carrots, peppers, scallions, and snow peas on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast 15-20 minutes, until tender.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the pork on all sides with salt and pepper. Add to the pan. Cook 2-3 minutes per side, until browned. Transfer to the baking sheet with the veggies to finish cooking for 7-8 minutes.
Add the soy sauce, honey, and 2 teaspoons Dijon mustard to the pan you cooked the pork in. Stir and simmer over medium heat for 2-3 minutes, until thickened.
Finish and serve: Let the pork rest 5 minutes before thinly slicing it. Plate the basmati rice before topping with the veggie jumble, sliced pork tenderloin, and soy glaze. Enjoy!
