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.
/ serving 4 people
/ serving 4 people
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Sugar Snap Peas, trimmed
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.