Grilled pork tenderloin with black rice
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 14 G., saturated fats 2 G., proteins 28 G., carbohydrates 56 G., fiber 4 G., cholesterol 64 mg, sodium 449 mg, sugar 3 G.
Calories 470, total fat 14 G., saturated fats 2 G., proteins 28 G., carbohydrates 56 G., fiber 4 G., cholesterol 64 mg, sodium 449 mg, sugar 3 G.
Some of the ingredients in this dish are grilled, resulting in a deeply flavorful pork and vegetable dish bursting with summer flavors, especially when grilled over a charcoal grill. The pork tenderloin is grilled in a plum sauce until it develops a delicious crust. To make this sauce, simply combine plum jam with rice vinegar, tangy sesame oil, and fresh ginger, which imbues the meat with an Asian-inspired, sweet-and-spicy flavor. Sliced red onion and bok choy are also grilled on the grill. Serve the pork tenderloin with sliced vegetables and steamed black rice, drizzled with the exotic plum sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork tenderloin (about 0.5 kg)
- 1 cup black rice
- 1 red onion, sliced into 1cm thick circles.
- 2 tbsp vegetable oil + extra for greasing the grill
- 0.5 cup plum sauce
- 2 tbsp. l. rice vinegar
- 2 tsp chili pepper oils
- 1 teaspoon finely grated fresh ginger
- 0.5 kg small bok choy cabbage (6-8 pcs.), remove outer leaves, cut bunches in half lengthwise
- Chopped green onions, for serving
We recommend
Recipes with similar ingredients: pork tenderloin, pork, black nerone rice, chili oil, ginger root, bok choy cabbage, plums
Cooking the dish according to the recipe:
- Preheat the grill to medium heat. Cook the rice according to package directions. Meanwhile, brush the red onion slices and pork with 1 tablespoon of vegetable oil; season with salt and black pepper. In a small bowl, combine the plum sauce, 1 tablespoon of vinegar, 1 teaspoon of chili oil, and ginger; pour half of the sauce into a separate bowl.
- Brush the grill grate with vegetable oil. Cook the red onion and pork, covered, turning occasionally, until the onion is tender, about 10 minutes; transfer the onion to a plate. Brush the pork with the plum sauce and continue cooking, covered, until a thermometer inserted into the center of the pork registers 140°F to 145°F (60°C to 63°C), another 5 to 10 minutes. Let the pork rest for 5 minutes, then carve.
- Meanwhile, place the bok choy in a large microwave-safe bowl, cover, and microwave until crisp-tender, 2-4 minutes. Drain and toss the bok choy with the remaining 1 tablespoon vegetable oil and season with salt and pepper to taste. Grill, turning, until crisp-charred, 2-3 minutes. Coarsely chop the cabbage and red onion.
- Fluff the rice and divide among plates. Top with vegetables and serve with the pork. Stir the remaining 1 tablespoon vinegar and 1 teaspoon chili oil into the reserved sauce. Pour the sauce over the pork and vegetables; garnish with green onions and serve.
Categories:
Similar recipes
