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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
¾ tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
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.**