Pork Teriyaki

Name: Pork Teriyaki with Basmati Rice and Asparagus
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup Basmati Rice; 6 ounce Asparagus; 2 unit Scallions; 1 thumb Ginger; 12 ounce Pork Tenderloin; 1 tablespoon Cornstarch; 1 jar Soy Sauce Jar; 1 jar Honey; 2 clove Garlic; 3 teaspoon Hoisin Sauce; unit Salt; unit Pepper; 1 tablespoon Olive Oil

with Basmati Rice and Asparagus

Recipe Development TeamPublished on April 05, 2016

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Never buy bottled teriyaki sauce again! Ginger, garlic, soy, and honey make for a much better (and healthier) alternative. A bed of fluffy rice soaks up all that delicious sauce.

Allergens:

Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Basmati Rice

6 ounce

Asparagus

2 unit

Scallions

1 thumb

Ginger

12 ounce

Pork Tenderloin

1 tablespoon

Cornstarch

1 jar

Soy Sauce Jar

1 jar

Honey

2 clove

Garlic

3 teaspoon

Hoisin Sauce

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories657 kcal

Energy (kJ)2748.9 kJ

Fat13 g

Saturated Fat3 g

Carbohydrate95 g

Sugar31 g

Dietary Fiber4 g

Protein44 g

Sodium1111 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Bowl

•Slotted Spoon

•Large Pan

Instructions

Pep: Wash and dry all produce. In 2 small pots, bring 1 ½ cups salted water (each) to a boil. Mince or grate the garlic. Peel and mince the ginger. Trim and discard the bottom inch from the asparagus, then cut into 2-inch pieces. Trim the ends of the scallions, then thinly slice, keeping the greens and whites separate. Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Prepare a medium bowl of ice water. Add the asparagus to the other pot of boiling water for 2-3 minutes, until tender, then remove with a slotted spoon and place in the ice water.

Make the teriyaki sauce: In a small bowl, combine the soy sauce, hoisin, and 1 Tablespoon honey.

Halve the pork tenderloin lengthwise, then cut into thin strips. Season with salt and pepper. Toss the strips in another medium bowl with the cornstarch. Heat a large drizzle of olive oil in a large pan over medium-high heat. Working in batches, add the pork to the pan and cook for 1-2 minutes per side, until browned. Remove from the pan and set aside.

Heat another drizzle of olive oil in the same pan over medium heat. Add the ginger, scallion whites, and garlic to the pan and cook, tossing for about 30 seconds, until fragrant. Add the teriyaki sauce, asparagus, and pork to the pan and toss for 2-3 minutes, until the pork is cooked through. Season with salt and pepper.

Plate and serve: Serve the pork teriyaki on a bed of basmati rice. Sprinkle with the scallion greens and enjoy!