Very Teriyaki Pork Tenderloin
with Basmati Rice and Asparagus
Forget the bottled stuff—making your own teriyaki sauce is a cinch. All you need is a glug of soy sauce plus a good pinch of something sweet and you’re in business. With this simple, Japanese-style stir-fry recipe under your belt, it’s easy to make any time teriyaki time. Here, we’re using pork tenderloin and asparagus, but the sauce works well with a wide variety of proteins and veg.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Basmati Rice
8 ounce
Asparagus
2 piece
Scallions
1 thumb
Ginger
12 ounce
Pork Tenderloin
1 tablespoon
Cornstarch
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
½ tablespoon
Honey
2 clove
Garlic
1 tablespoon
Hoisin Sauce Jar
(Contains Soy)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Fill 2 small pots with 1½ cups water and a pinch of salt each and bring to a boil. Mince or grate garlic. Peel and mince ginger. Trim and discard bottom inch from asparagus, then cut into 2-inch pieces. Trim and thinly slice scallions, keeping greens and whites separate.
Once water is boiling, add rice to one pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready. Meanwhile, fill a medium bowl with ice water.
Add asparagus to other pot of water and boil until just tender, 2-3 minutes. Drain and immediately place in ice water. While asparagus cooks, whisk together soy sauce, 1 TBSP hoisin sauce (we sent more), and honey in a small bowl.
Heat a drizzle of oil in a large pan over medium-high heat. Halve pork lengthwise, then cut into thin strips. Season with salt and pepper. Put cornstarch in another medium bowl, then add pork and toss to coat. Discard any excess cornstarch. Add pork to pan in a single layer and cook, tossing occasionally, until browned, 2-4 minutes. Remove from pan and set aside.
Heat a drizzle of oil in same pan over medium heat. Add ginger, scallion whites, and garlic and toss until fragrant, about 30 seconds. Add sauce, asparagus, and pork and toss until cooked through, 2-3 minutes. Season with salt and pepper.
Fluff rice with a fork. Divide between plates and top with stir-fry. Sprinkle with scallion greens and serve.
