Roasted Pork & Pineapple-Soy Glazed Broccoli
with Jasmine Rice & Fresh Ginger-Mint Limeade
- Soy
- Wheat
- Sesame
- Milk
Succulent pork glazed with sweet-savory pineapple soy sauce pairs with fragrant scallion jasmine rice and caramelized roasted broccoli. The star? Fresh ginger-mint limeade with muddled mint and homemade ginger syrup. This tropical Asian fusion meal delivers restaurant-quality flavors with simple techniques that’ll transport you to paradise from your own kitchen!
Ingredients
10 ounce
Pork Filet
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
¼ ounce
Mint
8 ounce
Broccoli
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
4 ounce
Pineapple
1 thumb
Ginger
Not included in your delivery
4 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice onion. Thinly slice ginger crosswise. Reserve two sprigs of mint (4 sprigs for 4) for garnish and pick remaining leaves off stems. Quarter limes.
-
Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and a pinch of salt; cook, stirring constantly, until fragrant, 15-30 seconds.
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Stir in rice until coated in oil, 30-60 seconds.
-
Add 1¼ cups water (2¼ cups for 4) and bring to a boil over high heat. Cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).
-
Turn off heat; transfer pork to one side of a foil-lined baking sheet. Wipe out pan.
-
Add broccoli to opposite side of baking sheet from pork; toss with a large drizzle of oil, salt, and pepper.
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Roast on top rack until broccoli is slightly softened and pork is cooked through, 10-12 minutes.
-
Remove sheet from oven; carefully transfer pork to a cutting board to rest. (Leave broccoli on the sheet! it will finish cooking in the next step.)
-
Heat a drizzle of oil in a large pan over medium-high heat. Add onion, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-5 minutes.
-
Add pineapple with juice, chili sauce, half the soy sauce, ¼ cup water, and 1 TBSP butter (all the soy sauce, ⅓ cup water, and 2 TBSP butter for 4 servings). Cook, stirring occasionally, until onion is softened and sauce has thickened, 2-4 minutes.
- Stir in broccoli until cooked through, 1-2 minutes.
- Place ginger, ¼ cup sugar, ¼ cup water, and a pinch of salt in a microwave-safe mug. (For 4 servings, divide ginger between two mugs; use ¼ cup sugar and ¼ cup water in each mug.) Microwave 60 seconds; stir until sugar has dissolved.
-
Divide mint leaves between glasses; muddle with a wooden spoon.
-
Add 1 cup water to each glass; stir in as much ginger syrup (straining first) and lime juice as you like. Add ice.
-
Fluff rice with a fork; stir in garlic-ginger scallion paste. Season to taste with salt and pepper.
-
Slice pork crosswise.
-
Divide rice between plates; top with pineapple-soy veggies and pork. Sprinkle with scallion greens. Garnish limeade with reserved mint sprigs and any remaining lime wedges. Serve.
