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Pork Tenderloin

Pork Tenderloin

with Plum Salsa, Garlic Rice and Green Onions

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We love plums! This sweet, tart, and juicy plum salsa is the perfect side for our succulent roast pork tenderloin!

Allergens:Sulphites/SulfiteMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

1.5 cup

Basmati Rice

130 g

Plum

50 g

Shallot

10 g

Cilantro

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

10 g

Garlic

227 g

Sugar Snap Peas, trimmed

4 unit

Green Onions

Not included in your delivery

43102 tbsp

Sugar*

tsp

Salt*

tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories416 kcal
Fat7 g
Saturated Fat2 g
Carbohydrate46 g
Sugar11 g
Dietary Fiber4 g
Protein41 g
Cholesterol111 mg
Sodium191 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Measuring Cups
Garlic Press
Small Bowl
Paper Towel
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.**)

5

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.

6

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.