Smart Miso-Cranberry Pork Tenderloin
with Fresh Clementine-Cashew Salad
It takes two to tango, and this miso-clementine flavour combo is ready for the dinnertime dance floor. Both umami-rich and fruity, the pork tenderloin is seared before being topped with miso-cranberry glaze.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
113 g
Baby Spinach
28 g
Spring Mix
56 g
Carrot, julienned
2 unit(s)
Clementine
28 g
Dried Cranberries
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 unit(s)
Garlic, cloves
Not included in your delivery
¾ tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Zest, then juice half the clementine. Peel remaining clementine, then separate into segments.
- Peel, then mince or grate garlic.
- Add garlic, cranberries, half the vinegar, half the miso concentrate, 1/2 tsp (1 tsp) clementine zest, 2 tbsp (4 tbsp) clementine juice, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl. Stir to mix. (NOTE: This is your glaze!)
- Add remaining miso concentrate, remaining zest, remaining juice, remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (NOTE: This is your dressing!)
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- While pan heats, pat pork tenderloin dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 6-8 min per side.
- Add glaze mixture and 1 tbsp (2 tbsp) butter to pork, then flip to coat. Reduce heat to medium.
- Cover and cook, flipping halfway through, until glaze has thickened slightly and pork is cooked through, 5-7min.** (TIP: If glaze reduces too quickly, add water 1-2 tbsp at a time.)
- Add spinach, spring mix, carrots, cashews and clementine segments to bowl with dressing. Toss to coat.
- Thinly slice pork.
- Divide salad and pork between plates.
- Add any pork juices to pan with glaze. Spoon cranberries and any remaining glaze in pan over pork.
If you've opted to get pork tenderloin, prepare and sear it in the same way the recipe instructs you to prepare and sear the pork chops. Increase sear time to 6-8 min.
Increase cook time for pork tenderloin to 7-12 min.**