Barbecue Glazed Pork with Green Rice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Allison Fishman
Sweet and tangy barbeque glazed pork gets a fresh lift when served with rice and crunchy edamame and snap peas.
Ingredients
1/2 c. long-grain white rice
1 c. frozen edamame
2 scallions
4 oz. snap peas
2 tbsp. ketchup
2 tbsp. low-sodium soy sauce
2 tbsp. packed light brown sugar
1 tbsp. finely grated fresh ginger
1/2 tsp. chili powder
1 tbsp. olive oil
kosher salt
Pepper
1 pork tenderloin
1 tbsp. Toasted sesame seeds
Instructions
Heat oven to 400 degrees F. Cook the rice according to package directions. Fluff with a fork and fold in the edamame and scallions, then the snap peas.
Meanwhile, in a small bowl, combine the ketchup, soy sauce, sugar, ginger, and chili powder. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork with 1/2 teaspoon pepper and cook, turning occasionally, until browned on all sides, 4 to 5 minutes total.
Brush the pork with half the ketchup mixture and roast until the internal temperature reaches 145 degrees F, 12 to 15 minutes.
Transfer the pork to a cutting board, brush with the remaining ketchup mixture and let rest for 5 minutes before slicing. Serve with the rice and sprinkle with the sesame seeds, if desired.
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