Hoisin Pork With Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 47 milligrams
- Sodium
- 854 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1/4 cup hoisin sauce
2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
1/2 jalapeno pepper (seeded for less heat)
4 scallions, sliced
Freshly ground pepper
1 3/4-pound pork tenderloin, trimmed
Kosher salt
1 1/2 pounds frozen brown rice (about 5 cups)
4 ounces snow peas, trimmed and halved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon grated peeled ginger
2 teaspoons toasted sesame seeds
2 medium carrots, shredded
Directions
- Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.