Honey-Garlic Pork Tenderloin
with Green Onion Rice and Veggies- Soy
- Wheat
- Sulphites
- Milk
- Crustaceans
- Egg
- Sesame
- Milk
- Wheat
- Sulphites
- Mustard
- Fish
- Tree nuts
- May contain traces of allergens
- Soy
- Peanuts
Sweet and salty flavours are soulmates on the family dinner plate! Sticky honey, zesty garlic and savoury soy coat tender pork chops with a sticky, glossy glaze. Drizzle some spicy sriracha over plates for a kick!
Ingredients
340 g
Pork Tenderloin
¾ cup
Basmati Rice
227 g
Broccoli
2 unit(s)
Green Onion
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tsp
Sriracha
(May contain traces of: Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat pork dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry until golden-brown, 6-8 min. (TIP: Reduce heat to medium if pork is browning too quickly)
- Remove from heat, then transfer pork to an unlined baking sheet. Bake in the middle of the oven until cooked through, 14-18 min.** Cover loosely with foil to rest.
- Meanwhile, cut broccoli into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions.
- Combine honey-garlic sauce and soy sauce in a small bowl. Set aside.
- When pork chops are done, reheat the same pan (from step 2) over medium-high.
- When hot, add 1/4 cup (1/3 cup) water and broccoli. Cook, stirring often, until water is absorbed, 1-2 min.
- Once water is absorbed, add peppers, 1 tbsp (2 tbsp) butter and remaining garlic salt. Season with pepper. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Transfer sauce mixture to the same pan, then bring to a simmer over medium-low heat. Cook, stirring often, until sauce thickens slightly, 2-3 min. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- Remove from heat.
- Thinly slice pork chops. Stir any pork resting juices into sauce.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice and veggies between plates.
- Top with pork chops and sauce.
- Sprinkle remaining green onions over top.
- Drizzle sriracha over top, if desired.
If you've opted to get pork tenderloin, preheat oven to 450 °F. Sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min, then arrange on an unlined baking sheet. Bake in the middle of the oven until cooked through, 14-18-min.**
