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Very Teriyaki Pork Tenderloin w/ Basmati Rice and Asparagus. This one was new and different. We enjoyed it very much.
Two small posts with 1 1/2 cups water and pinch of slat, bring to boil. Add rice to one pot, cover and reduce to simmer cooking 15-20min. Remove from heat and keep covered.
Mince the garlic, peel and mince ginger, time and discard bottom inch from asparagus – cut into 2in pieces, trim and thinly slice scallions – keeping greens and whites separate. Fill a med bowl with ice water.
Asparagus goes into other pot of boiling water and boil 2-3min until tender. Drain and immediately plane in ice water bowl. Whisk soy sauce, hoisin and 2 tsp honey in small bowl.
Heat oil in a large pan over med-high heat. Halve pork lengthwise, cut into strips and season with salt and pepper. Put 1 TBSP cornstarch in a med bowl add the pork and toss to coat. Add pork to pan in single layer and cook until browned. Remove from pan and set aside.
Heat oil in same pan add ginger, scallion whites, and garlic tossing – 30sec. Add sauce, asparagus, and pork tossing until cooked through 2-3min.
Fluff rice. Divide between plates and top with stir-fry. Sprinkle green scallion on top and serve.
Want the recipe? Check out HelloFresh Very Teriyaki Pork Tenderloin!
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