Pork Tenderloin and Rhubarb Compote
with Garlicky Green Beans and Wild Rice- Soy
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
Ingredients: Pork tenderloin • #N/A • Green beans • Wild rice medley (parboiled rice, wild rice) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Ginger • Thyme • Chives.
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Rhubarb
4 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
7 g
Thyme
½ cup
Wild Rice Medley
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
7 g
Chives
15 g
Ginger
170 g
Green Beans
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in rice, half the thyme with their stems, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, strip remaining thyme leaves from stems, then finely chop.
- Pat pork dry with paper towels. Season with chopped thyme, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add pork. Sear for 4-6 min, turning to brown all sides.
- Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden.**
- Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, cut rhubarb into 1/2-inch slices.
- Peel, then mince or grate 1/2 tbsp (1 tbsp) ginger.
- Trim green beans.
- Thinly slice chives.
- To a small pot, add rhubarb, ginger and 1/4 cup (1/2 cup) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 5-8 min, stirring occasionally, until slightly thickened.
- Add apricot spread. Cook for 1 min, stirring often, until mixture has a jam-like consistency. (TIP: if you prefer a sweeter flavour, add sugar, 1/2 tsp at a time.)
- Meanwhile, heat the same pan (from step 2) over medium-high.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add half the garlic spread. Cook for 1 min, stirring often, until garlic spread has melted and green beans are tender-crisp. Season with salt and pepper.
- When rice is done, remove thyme stems and fluff with a fork. Add remaining garlic spread and half the chives. Stir until spread is melted and combined.
- Once pork has rested, thinly slice.
- Divide rice, pork and green beans between plates.
- Spoon rhubarb compote over pork.
- Sprinkle remaining chives over pork.
