HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVery Teriyaki Pork Tenderloin
Very Teriyaki Pork Tenderloin

Very Teriyaki Pork Tenderloin

with Basmati Rice and Asparagus

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Forget the bottled stuff—making your own teriyaki sauce is a cinch. All you need is a glug of soy sauce plus a good pinch of something sweet, and you’re in business. And with this simple, Japanese-style stir-fry recipe under your belt, it’s easy to make any time teriyaki time. Here, we’re using pork tenderloin and asparagus, but the sauce works well with a wide variety of proteins and veg.

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

1.5 cup

Basmati Rice

12 ounce


4 unit


1 thumb


24 ounce

Pork Tenderloin

2 tablespoon


4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

4 teaspoon


4 clove


2 tablespoon

Hoisin Sauce Jar


Not included in your delivery

1 tablespoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat10 g
Saturated Fat2.5 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber3 g
Protein44 g
Cholesterol110 mg
Sodium520 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
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Fill 2 medium pots with 2½ cups water and a pinch of salt each and bring to a boil. Mince or grate garlic. Peel and mince ginger. Trim and discard bottom inch from asparagus, then cut into 2-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate. Fill a large bowl with ice water.


Once water is boiling, add rice to one of the pots. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.


Add asparagus to other pot of water and boil until just tender, 2-3 minutes. Meanwhile, whisk together soy sauce, hoisin, and honey in a small bowl. When asparagus is done, drain and immediately place in ice water.


Heat a large drizzle of oil in a large pan over medium-high heat. Halve pork lengthwise, then cut into strips. Season with salt and pepper. Put cornstarch in medium bowl, then add pork and toss to coat. Discard any excess cornstarch. Add pork to pan in a single layer and cook until browned, 1-2 minutes per side. TIP: Cook pork in batches to avoid overcrowding.


Remove pork from pan and set aside. Heat a drizzle of oil in same pan over medium heat. Add ginger, scallion whites, and garlic and toss until fragrant, about 30 seconds. Add sauce, asparagus, and pork and toss until cooked through, 2-3 minutes. Season with salt and pepper.


Fluff rice with a fork. Divide between plates and top with stir-fry. Sprinkle with scallion greens and serve.