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If pork tenderloin seems pricey, substitute boneless pork chops. You can swap out the Asian greens for broccoli, green beans, Swiss chard or cabbage.
1 tbsp liquid honey
2 tsp soy sauce
1 tsp chopped garlic
2 tsp vegetable oil, plus more for browning meat
500 g pork tenderloin, cut into 3/4-in. rounds
3 1/2 cups low-sodium chicken broth, or vegetable broth
1 tbsp oyster sauce
3 drops sesame oil, (optional)
1 1/2 cups uncooked long-grain white rice
4 baby bok choy, coarsely chopped (or 3 handfuls broccoli florets, about 3 cups)
1 green onion, chopped
Preheat oven to 350°F (180°C). In wide shallow dish, mix honey, soy sauce, garlic and oil. Add sliced pork, turning to coat. Set aside to marinate for a few minutes.
In a deep 12 in (30 cm) diameter ovenproof frying pan, heat some additional oil over medium high. Cook pork in batches, not crowding the pan, for 2-3 minutes per side or until well browned. Transfer to a plate and refrigerate. In the same pan, combine broth, oyster sauce and sesame oil, if using, and whisk to blend over medium heat. Bring to boil, stirring occasionally to scrape up any brown bits. Add rice and let mixture simmer for 1 minute. Stir in chopped veggies.
Cover with ovenproof lid or aluminum foil. Transfer to oven and bake 30 minutes. Place browned pork on top and bake, uncovered, for a further 10 minutes, or until pork and rice are cooked through. Sprinkle with chopped green onion to serve.
Makes 4-6 servings.
In a serving: 326 calories, 31.5 g protein, 2.7 g fat, 41.5 g carbohydrates
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