hoisin pork tenderloin
Transcription
hoisin pork tenderloin
Meals are better shared. HOISIN PORK TENDERLOIN Share your love for FreshDirect with friends and they'll get $50 off each of their first two orders of $125 or more. You'll get a $25 credit for every qualifying friend referred... an unlimited amount of times! HOW IT WORKS YOU'LL GET A Each friend will get $50 OFF their first TWO orders! with Avocado Mango Salsa $25 CREDIT in your account when your friend places his or her first order. Learn More: refer.freshdirect.com/ShareToday Want to order your food on-the-go? Download the FreshDirect app! Apple, iPhone and iPad are registered trademarks of Apple, Inc. Android is a trademark of Google Inc. SERVES 2 The sweet juiciness of mango and the buttery richness of avocado are perfect alongside hoisin-glazed seared pork and fragrant basmati rice. Show Us Your Skills EST. COOKING TIME: 35 MINUTES � ALLERGENS: WHEAT, SOY Snap a pic of your creation and tag @FreshDirect using #FDMealKits for a chance to be featured on our Instagram account! SKILL LEVEL: PAIRINGS: ©2016 Fresh Direct, LLC. All Rights Reserved. � SPICE LEVEL: Ripe, fruit-forward red or white such as California Pinot Noir or Riesling Wheat ale such as Hefeweizen or fruit-forward Belgian-style ale INGREDIENTS ¼ oz fresh cilantro 1mango 1avocado 4 oz basmati rice 1 pork tenderloin (12 oz)* ¾ cup hoisin garlic sauce 1. Ready, set, prep Preheat oven to 400˚. Remove the leaves from cilantro and discard stems. Keep leaves whole and set aside. Peel skin off the mango and remove mango flesh from pit. Discard pit and dice mango into ½-inch diced pieces; place in a medium bowl. 2. Make the salsa Slice through the avocado lengthwise around the pit and twist the two halves apart. Remove the pit and use your knife’s tip to score the avocado flesh without piercing the skin, making squares and then scoop it out into the bowl with the mango. Add half of the cilantro leaves to the mango/avocado. Add ½ teaspoon of olive oil and a pinch each of salt and pepper; toss and set aside. 3. Cook the rice In a small saucepot, add rice with 1 ¼ cups of water; stir until combined. Over high heat, bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, or until rice is tender and all moisture has been absorbed. Remove from heat, fluff rice with a fork, and keep covered until plating. (*USDA recommends cooking pork to a minimum 145°F) WHAT YOU’LL NEED: TOOLS: peeler medium bowl small saucepot with lid medium oven-proof sauté pan small saucepot HAVE ON HAND: 4. Roast the pork Pat dry pork tenderloin with paper towels. In a medium oven-proof sauté pan over medium-high heat, add 1 tablespoon of olive oil. When hot, sear pork on all sides until deeply caramelized. Place the pan in the oven and roast for 12 to 14 minutes or until desired temperature. 5. Heat the sauce Meanwhile, in a small saucepot over medium heat, warm the hoisin garlic sauce. Cut the pork into ¼-inch slices and dip the slices into the warm hoisin sauce to coat evenly. 6. Plate your dish In the center of two plates, place the rice. Add the mango-avocado salsa on the side and top with pork slices. Drizzle remaining hoisin sauce over rice if desired. Garnish with the remaining cilantro. Enjoy! olive oil salt black pepper KITCHEN 411 FD.PORK2.2.1 Mango can be a tricky fruit to cut. It has a large, oval pit in the middle that comprises about 70% of the fruit. To get at the flesh, peel the mango skin and cut the “cheeks” off each side of the pit and sides. Then dice or slice as desired.