Pork Tenderloin

Pork Tenderloin

with Plum Salsa, Garlic Rice and Green Onions

Read more

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.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

1.5 cup

Basmati Rice

130 g


50 g


10 g


1 tbsp

Balsamic Vinegar


1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

10 g


227 g

Sugar Snap Peas, trimmed

4 unit

Green Onions

Not included in your delivery

43102 tbsp






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
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
download icondownload icon

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.