Overnight marinated pork tenderloins in a mixture of Teriyaki sauce with toasted sesame seeds and Bonito flavored Soy sauce. Juicy but also charred as the sugar contents of the marinate get nicely burned in the oven.

Instead of a traditional rice to accompany this dish I chose to make a rice that is made equally with wild rice and broccoli shreds.

Asian Pork Tenderloin with Brocolli Rice

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Asian Pork Tenderloin with Brocolli Rice

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time9 hours hrs 20 minutes mins

Course: Main Dish

Cuisine: Asian

Keyword: Food Recipes, Pleasures, Pork, Rice, Veggies

Servings: 5 People

Ingredients

• 2 Pork Loins , excess fat removed
• 2 tbsp Rapeseed Oil , otherwise known as Canola Oil
• 30ml Soy Sauce , Bonito flavored, if not available then use normal soy sauce
• 50ml Teriyaki sauce with toasted sesame seeds , if not available then use normal teriyaki sauce plus ½ tsp of toasted sesame seeds oil
• 1 tsp Sesame Seeds
• 250g Wild Rice
• 2 tbsp Lemon juice
• 1 head Broccoli , cut in large florets and washed
• 1 tbsp Sumac
• 2 tsp Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• The night before cooking the pork tenderloins mix the teriyaki and soy sauce in a bowl and add the pork tenderloins in it. Place in the refrigerator covered with plastic wrap, turning/shaking halfway. An hour before cooking the loins take them out of the refrigerator to come to room temperature.
• Turn on the oven to 250°C, air circulation and set the rack to the middle position.
• In the meantime, place on high fire a medium/large pot filled with water. When it comes to a boil add the rice along with 1 tsp of salt, reduce the heat and simmer for about 20’, stirring 2-3 times while cooking, until rice has softened but still a bit al-dente.
• Remove from the heat and place in a sieve to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 10’ for the extra moisture to be absorbed, fluff with a fork and keep aside with the lid off.
• In the meantime, we place the broccoli florets in the bowl of a food processor with the metal blade and pulse until nicely shredded but not very-very fine. We place a large sautéing pan over medium/high heat and add 1 tbsp of the oil. Once it heats up, we toss in the shredded broccoli along with the lemon juice and 1 tsp of salt. Cook for 2’ while stirring continuously.
• Mix the broccoli in the pot with the rice along with the sumac and the pepper and keep aside.
• In an oven proof dish, we brush the remaining oil, and place our pork tenderloins in the dish while brushing some of the marinade. Place a thermometer probe on the thickest part of one of the tenderloins, cover with foil and place in the oven to cook for about 20’. It will reach a temperature of about 55°C and at this point you remove from the oven, reduce the temperature in the oven to 200°C, uncover and cook the tenderloins for about 10’ more and until the internal temperature registers 77°C.
• Remove from the oven, add on a cutting board and cover with foil to rest for 7-10’. To serve, add the broccoli rice in individual plates and on top place 4-5 sliced (1cm thickness) pork tenderloins while brushing some of the marinade on them. Sprinkle some sesame seeds and serve.