Honey and Soy-Smothered Pork
with Roasted Veggies and Rice
Pork tenderloin is one of our favorite cuts because it's lean, juicy, and (as its name suggests), impeccably tender. Its flavor is on the mild side, though, which means that you've gotta dress it up with flavorful seasonings. Here, we're adding a glaze that's equal parts savory, sweet, and piquant from the mix of soy sauce, honey, and mustard, then rounding it out with roasted veggies.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
(Contains Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Bring 2¾ cups water and a pinch of salt to a boil in a medium pot. Core, seed, and remove white ribs from bell peppers. Thinly slice crosswise. Peel and thinly slice carrots into rounds. Cut white and light green parts of scallions into 2-inch pieces. Set scallion greens aside. Trim snow peas.
Once water is boiling, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, toss carrots, bell peppers, snow peas, and scallion pieces with a large drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until tender, 15-20 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nicely browned, 2-3 minutes per side. Transfer to baking sheet with veggies. Roast until cooked through, 10-12 minutes.
While pork and veggies roast, stir together soy sauce, honey, and Dijon mustard in pan you cooked pork in and bring to a simmer over medium heat. Cook until thickened, 2-3 minutes.
Let pork rest 5 minutes after removing from oven. Thinly slice scallion greens.
Thinly slice pork. Divide rice between plates and top with veggies, pork, and glaze. Garnish with scallion greens and serve.