Rice Bowl with Pork Tenderloin
with mushrooms & sesame-sambal sauce
Champignons zijn een goede toevoeging aan je maaltijd - ze bevatten vitamine B2, zijn eiwitrijk en zorgen voor een fijne bite.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Basmati rice
½ piece
Garlic
65 g
Mushrooms
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ piece
Onion
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
½ sachet(s)
Gomashio
(Contains Sesame)
½ piece
Carrot
50 g
Spinach
Not included in your delivery
2 teaspoon
White wine vinegar
¼ teaspoon
Sambal
250 milliliters
Water
1 tablespoon
Water for the sauce
1.5 tablespoon
Sunflower oil
1 teaspoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil the water in a lidded pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then allow to stand for 5 more minutes. Use a peeler or cheese slicer to shave cucumber ribbons. Transfer to a bowl along with half of the white wine vinegar. Season to taste with salt and pepper, then toss well to combine and set aside. Crush or mince the garlic and transfer half to a small bowl, along with the rest of the white wine vinegar. Add the sambal, brown sugar, half of the sesame seeds and a splash of water (see pantry for amount). Mix well to combine and set the sauce aside until serving.
Chop the onion into half rings and quarter the mushrooms. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion and mushrooms for 5 - 7 minutes. Season to taste with salt and pepper, then remove from the pan and set aside until serving.
Heat another drizzle of sunflower oil in the same frying pan over high heat. Sear the pork tenderloin for 2 - 3 minutes per side and then add the rest of the garlic. Cover with the lid and allow to cook for 5 - 6 minutes over medium heat, seasoning to taste with salt and pepper. Remove the pork tenderloin from the pan and set aside under aluminium foil.
Slice the pork tenderloin. Serve the rice in bowls and top with the sliced pork tenderloin, cucumber salad and fried mushrooms. Garnish with the rest of the sesame seeds. Drizzle with the sesame-sambal sauce and the soy sauce, or serve separately.