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Blackberry Soy Glazed Pork Tenderloin

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Submitted by: Ashlee913

 

Roast pork tenderloin with a pineapple, blackberry and soy glaze, served with jasmine fried rice and a colorful mix of stir fried veggies.
 

Ingredients

  • 2 small pork tenderloins
  • 1/4 cup olive oil
  • 1 tbsp Chinese five spice powder
  • Salt and pepper
  • Glaze:
  • 2 cups blackberries
  • 1 cup pineapple juice
  • 1/2 cup sugar
  • 3 tbsp shallots
  • 1 tsp red pepper flakes
  • 1/2 cup soy sauce
  • Rice:
  • 2 cups jasmine rice
  • 3 cups vegetable stock
  • 1/2 cup scallions
  • 1 tbsp garlic
  • 1 tsp ginger
  • Salt and pepper to taste
  • Rice wine vinegar, as needed to unstick rice
  • Oil for frying rice
  • Stir fry:
  • 4 heads baby bok choy
  • 2 cups shitake mushrooms
  • 1/2 cup julienne red pepper
  • 2 tsp garlic
  • Vegetable stock as needed
  • 2 tbsp canola oil
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

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Method

Marinate pork in olive oil, 5 spice, salt and pepper. Grill about 6 minutes on each side, brushing meat with glaze while grilling. Glaze: Saute shallots until golden brown and deglaze with pineapple juice. Add blackberries, sugar, red pepper flakes, and soy sauce, then reduce until a thick syrup. Rice: Saute ginger, garlic and scallions in oil. Add rice and cook until toasted. Add stock, stir, cover and cook until done. Pour onto a sheet pan, add a little oil and rice wine vinegar, then cool. Coat bottom of pan with oil and heat until almost smoking. Add rice in batches and fry until golden brown, then top with sesame seeds. Stir Fry: Saute mushrooms in oil until caramelized. Add bok choy, peppers and garlic. Saute until golden brown. Add stock and sesame oil then simmer until bok choy is fork tender. To serve lay some rice down on a plate and pile stir fry on top. Cut tenderlion into medallions and stagger them down from the top of pile of rice and vegetables. Top with glaze and sesame seeds.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Ashlee913 ()

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