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Glazed Pork Tenderloin

Glazed Pork Tenderloin

Glazed Pork Tenderloin

with Basmati Rice and Veggie Jumble

Recipe Development TeamPublished on August 17, 2016

4.2

(867 customers rated)

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This Asian-inspired meal packs in all the flavor of your restaurant favorites. The only difference? It’s way healthier. Lean pork tenderloins are roasted with soy sauce, honey, and a bit of Dijon mustard. Then, they’re plated on top of a colorful bed of blistered snow peas, bell peppers, carrots, scallions, and hearty rice.

Tags:

Child friendly

•Gluten-free

•Family Friendly

Allergens:

Soy

•Wheat

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 4 people

24 ounce

Pork Tenderloin

1.5 cup

Basmati Rice

8 ounce

Snow Peas

2 unit

Red Bell Pepper

2 unit

Carrots

4 unit

Scallions

12 teaspoon

Soy Sauce

(Contains: Soy, Wheat)

2 jar

Honey

1 jar

Dijon Mustard

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories602 kcal

Energy (kJ)2518.8 kJ

Fat8 g

Saturated Fat1 g

Carbohydrate80 g

Sugar17 g

Dietary Fiber5 g

Protein49 g

Cholesterol105 mg

Sodium1182 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

•Baking Sheet

•Large Pan

Instructions

1

Cook the rice: Preheat the oven to 425 degrees. Bring 3 cups salted water to a boil in a medium pot. Add the rice. Cover and reduce to a simmer for 20 minutes, until tender.

Prep the veggies

2

Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Peel and thinly slice the carrots into 1/8 inch coins. Cut the scallions into 2-inch pieces.

3

Roast the veggies: Toss the carrots, peppers, scallions, and snow peas on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast 15-20 minutes, until tender.

Cook the pork

4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the pork on all sides with salt and pepper. Add to the pan. Cook 2-3 minutes per side, until browned. Transfer to the baking sheet with the veggies to finish cooking for 7-8 minutes.

Make the soy glaze

5

Add the soy sauce, honey, and 2 teaspoons Dijon mustard to the pan you cooked the pork in. Stir and simmer over medium heat for 2-3 minutes, until thickened.

6

Finish and serve: Let the pork rest 5 minutes before thinly slicing it. Plate the basmati rice before topping with the veggie jumble, sliced pork tenderloin, and soy glaze. Enjoy!

Meal right image

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