Very Teriyaki Pork Tenderloin
with Basmati Rice and Asparagus
This week’s inductee into the HelloFresh Recipe Hall of Fame features a sauce built around soy, hoisin, and honey that our home cooks just can’t seem to get enough of. Its rich, complex flavor tastes like it was made by a black-belt chef, yet it’s so simple that even a novice can whip it up. You’ll adding it to a pork and asparagus stir-fry that comes together with just a few tosses in the pan.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 thumb
Ginger
6 ounce
Asparagus
2 unit
Scallions
¾ cup
Basmati Rice
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
½ ounce
Honey
12 ounce
Pork Tenderloin
1 tablespoon
Cornstarch
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
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 woody bottom ends 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. Add pork and toss to coat. Discard any cornstarch that doesn’t stick. Add pork to pan in a single layer and cook, tossing occasionally, until browned, 2-4 minutes. Remove from pan and set aside.
Remove asparagus from ice water. Heat a drizzle of oil in same pan over medium heat. Add garlic, ginger, and scallion whites. Toss until fragrant, about 30 seconds. Add sauce, asparagus, and pork and toss until meat is 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.
