Pork Tenderloin in Tangy Pineapple Sauce
inspired by Filipino Hamonado, with rice & carrots4.0(116)
Calories
:
677 kcalProtein
:
34.5g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
New Ingredient
Allergens:
- Soja
- Tarwe
- Gluten
- Sesamzaad
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
There is a new ingredient in your box! Sweet, juicy pineapple adds a tropical, fresh twist to your dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
1 piece
Garlic
½ piece
Onion
1 piece
Carrot
115 g
Diced pineapple
20 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
175 milliliters
Water for the rice
75 milliliters
Water for the sauce
½ teaspoon
Sugar
½ tablespoon
Brown sugar
1 teaspoon
White wine vinegar
½ teaspoon
Cornstarch [or flour]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2835 kJ
Calories677 kcal
Fat17.1 g
Saturated Fat5.9 g
Carbohydrate103.1 g
Sugar33 g
Dietary Fiber8 g
Protein34.5 g
Salt2.6 g
Potassium515.7 mg
Calcium79.5 mg
Iron0.3 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
•Strainer
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Boil the water for the rice in a pot or saucepan (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Chop the onion and crush or mince the garlic.
- Slice the carrot into thin crescents. Drain the pineapple, being sure to reserve the juice.
2
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the carrot for 5 - 6 minutes.
- Add the sugar and two thirds of the water for the sauce, then cover with the lid.
- Steam the carrot for 3 - 4 minutes.
- Season to taste with salt and pepper.
3
- Thinly slice the pork.
- Heat a drizzle of sunflower oil in a frying pan over high heat.
- Fry the pork for 3 - 4 minutes, or until lightly browned and done. Season with salt and pepper.
- Transfer to a plate and set aside.
4
- Fry the garlic and the onion in the same pan for 3 - 4 minutes.
- Reduce the heat to medium and add the pineapple juice, the soy sauce, the brown sugar, the white wine vinegar and the rest of the water for the sauce.
- Mix well to combine and allow the sugar to dissolve, then bring the sauce to a simmer.
5
- In a small bowl, combine the cornstarch with 0.5 tbsp cold water per person.
- Transfer the cornstarch slurry to the sauce, stirring constantly for around 30 seconds so as to thicken it.
- Add the pineapple, along with the pork and its juices.
- Mix well until the pork is coated and glossy, then cook for 1 more minute.
6
- Fluff through the rice with a fork and season with salt.
- Serve the rice on plates with everything else alongside.
- Top with any residual sauce from the frying pan.
- Garnish with the sesame seeds to finish.
