Garlic Roasted Pork Tenderloin and Teriyaki Glazed Mushrooms
with Sesame-Roasted Carrot Rice- Soy
- Wheat
- Sesame
- Sulphites
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Pork tenderloin • Carrot • Jasmine rice • Mushrooms • Teriyaki sauce (soy, sesame, sulphites, wheat) (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) • Honey • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Pork Tenderloin
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
113 g
Mushrooms
1 unit(s)
Carrot
2 unit(s)
Green Onion
4 tbsp
Teriyaki Sauce
(Contains: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard, May contain traces of allergens, Soy, Wheat, Sesame, Sulphites)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
11 g
Asian Sesame Blend
(Contains: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, May contain traces of allergens, Sesame)
1 unit(s)
Honey
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with remaining garlic salt, half the Asian Sesame Spice Blend and pepper.
- When the pan is hot, add pork. Sear for 4-6 min, turning to cook all sides.
- Transfer pork to an unlined baking sheet. Rinse and wipe out pan. Roast in the middle of the oven for 14-16 min, until cooked through.**
- While pork cooks, peel, then halve carrot lengthwise. Cut into 1/4-inch thick half-moons.
- Reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, 2 tbsp (1/4 cup) water, carrots and remaining Asian Sesame Spice Blend.
- Cook for 5-7 min, stirring often, until carrots are tender and liquid has absorbed.
- Transfer to a bowl and cover to keep warm.
- While carrots cook, thinly slice mushrooms.
- Thinly slice green onions.
- Let the pork rest on a cutting board for 5 min before slicing.
- While pork rests, reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
- Add mushrooms. Season with salt and pepper. Cook for 3-5 min, stirring often, until tender and golden.
- Remove pan from heat. Stir in teriyaki sauce, honey and 1 tbsp (2 tbsp) water.
- Fluff rice with a fork. Stir in half the green onions and carrots.
- Thinly slice pork.
- Divide rice between plates.
- Top with pork.
- Spoon mushroom teriyaki sauce overtop.
- Sprinkle remaining green onions overtop.
