Asian-Style Pork Tenderloin and Rice
If pork tenderloin seems pricey, substitute boneless pork chops. You can swap out the Asian greens
for broccoli, green beans, Swiss chard
, plus more for browning meat
, cut into 3/4-in. rounds
3 1/2 cups
, or vegetable broth
1 1/2 cups
, coarsely chopped (or 3 handfuls broccoli florets, about 3 cups)
- 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