Something pork tenderloin
with Sesame Roasted Carrot Rice- Soya
- Blé
- Sésame
- Sulfites
- Lait
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
Ingrédients : Filet de porc • Carotte • Riz au jasmin • Champignons • Sauce teriyaki (soya, sésame, sulfites, blé) (eau, sucres (glucose-fructose, sucre, mélasse épuisée), pâte de tomates, protéines de soya hydrolysées, sauce soya (eau, blé, fèves de soya, sel, benzoate de sodium), huile de soya, vinaigre blanc, fécule de maïs modifiée, sel, vinaigre de vin rouge, colorant caramel (sulfites), huile de sésame, extrait de tamarin, arôme naturel, épice, gomme xanthane, poudre d'ail, acide citrique, benzoate de sodium) • Miel • Mélange d'épices asiatique au sésame (sésame) (graines de sésame, poudre d'ail, poudre d'oignon, épices, sel, zeste d'orange, sucre, huile de canola, dioxyde de silicium) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Ingrédients
340 g
Filet de porc
¾ tasse(s)
Riz au jasmin
(Contient: Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé, Peut contenir des traces d’allergènes)
113 g
Champignons
1 pièce(s)
Carotte
2 pièce(s)
Oignon vert
4 cs
Sauce teriyaki
(Contient: Oeuf, Sésame, Blé, Gluten, Sulfites, Poisson, Lait, Crustacés, Moutarde, Peut contenir des traces d’allergènes, Soya, Blé, Sésame, Sulfites)
4 g
Sel d’ail
(Contient: Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides, Peut contenir des traces d’allergènes)
11 g
Mélange d'épices asiatique au sésame
(Contient: Blé, Lait, Moutarde, Arachides, Soya, Sulfites, Noix, Peut contenir des traces d’allergènes, Sésame)
1 pièce(s)
Miel
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.06 cc
Sel*
0.13 cc
Poivre*
Instructions
- 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.
