HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGlazed Pork Tenderloin
Glazed Pork Tenderloin

Glazed Pork Tenderloin

with Basmati Rice and Veggie Jumble

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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 friendlyGluten-freeFamily Friendly

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Pork Tenderloin

1.5 cup

Basmati Rice

8 ounce

Snow Peas

2 unit

Red Bell Pepper

2 unit


4 unit


12 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

2 jar


1 jar

Dijon Mustard

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories602 kcal
Energy (kJ)2519 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!