Glazed Pork Tenderloin

Glazed Pork Tenderloin

with Basmati Rice and Veggie Jumble

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This Asian-inspired meal packs all the flavour of your restaurant favourites. The only difference? It’s way healthier. Lean pork tenderloin is roasted with soy sauce, honey and a bit of Dijon mustard. Then, it's plated on top of a colourful bed of veggies and hearty rice.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

170 g

Basmati Rice

1 unit

Red Bell Pepper

227 g

Snow Peas, trimmed

170 g


2 unit

Green Onions

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2908 kJ
Calories695 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate99 g
Sugar20 g
Dietary Fiber7 g
Protein49 g
Cholesterol111 mg
Sodium933 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the veggies and pork). Start prepping when the oven comes up to temperature!


Prep and roast the veggies: Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Core and thinly slice the bell pepper. Thinly slice the green onions. Toss the carrot, bell pepper and green onion on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until veggies are tender, 20-22 min.


Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.


Sear the pork: Meanwhile, heat a medium pan over medium-high heat. Season the pork with salt and pepper. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side. (Don't worry if it's not cooked through at this step!)


Roast the snow peas and pork: Toss the snow peas on another baking sheet with a drizzle of oil. Season with salt and pepper. Add the seared pork to the same sheet. Roast in the centre of the oven until the pork is cooked to desired doneness and snow peas are tender, 10-12 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)


Make the soy glaze: Meanwhile, heat the same pan over medium heat. Add the soy sauce, honey and Dijon. Stir until warmed through, 1-2 min.


Finish and serve: Fluff the rice with a fork. Slice the pork. Divide the rice between plates, top with the veggies and pork. Drizzle with the glaze.Sprinkle with the green onion. Enjoy!