Very Teriyaki Pork Tenderloin

Name: Very Teriyaki Pork Tenderloin with Basmati Rice and Asparagus
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1.5 cup Basmati Rice; 12 ounce Asparagus; 4 unit Scallions; 1 thumb Ginger; 24 ounce Pork Tenderloin; 2 tablespoon Cornstarch; 4 tablespoon Soy Sauce; 4 teaspoon Honey; 4 clove Garlic; 2 tablespoon Hoisin Sauce Jar; 1 tablespoon Vegetable Oil; unit Salt; unit Pepper

with Basmati Rice and Asparagus

Recipe Development TeamPublished on March 23, 2017

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(15.7K customers rated)

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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 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

1.5 cup

Basmati Rice

12 ounce

Asparagus

4 unit

Scallions

1 thumb

Ginger

24 ounce

Pork Tenderloin

2 tablespoon

Cornstarch

4 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

4 teaspoon

Honey

4 clove

Garlic

2 tablespoon

Hoisin Sauce Jar

(Contains: Soy)

Not included in your delivery

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Pot

•Small Bowl

•Strainer

•Large Pan

Instructions

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.