Pork Tenderloin
with Plum Salsa, Garlic Rice and Green Onions
We love plums! This sweet, tart, and juicy plum salsa is the perfect side for our succulent roast pork tenderloin!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Tenderloin
1.5 cup
Basmati Rice
130 g
Plum
50 g
Shallot
10 g
Cilantro
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
10 g
Garlic
227 g
Sugar Snap Peas, trimmed
4 unit
Green Onion
Not included in your delivery
43102 tbsp
Sugar*
tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
Preheat your oven to 450°F (to roast the pork). Start prepping when your oven comes up to temperature! KIDS TIP: If kids don't enjoy the plum salsa, just omit it from their portion and enjoy some extra!
Wash and dry all produce.* Mince or grate garlic. Heat a medium pot over medium heat. Add 1 tbsp oil (dbl for 4 ppl), then the garlic and rice. Cook, stirring, until fragrant, 2 min. Add 3 cups salted water. Cover and bring to a boil. Once boiling, reduce heat to low. Cook (still covered) until rice is tender and water has been absorbed, 12-14 min
Meanwhile, thinly slice the green onions. Peel and cut shallot into 1/4-inch pieces. Cut the four sections off the plum(s), avoiding the pit. Cut each section into 1/4-inch cubes. Roughly chop the cilantro. In a small bowl, stir together the shallot, plum, cilantro, mustard, 1 tbsp vinegar and 1/2 tsp sugar. Set aside.
Pat the pork tenderloins dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side.
Remove the pan from the heat and transfer the pork to a baking sheet. Carefully wipe the pan clean. Roast the pork in the centre of the oven, until the pork is golden-brown and cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, heat the same pan over medium heat. Add 1 tbsp oil, then the snap peas. Cook, stirring often, until tender-crisp, 4-5 min.
Fluff the rice with a fork, then stir in the green onions. Thinly slice the pork. Divide the pork, rice and snap peas between plates. Spoon the plum salsa over the pork.
