Miso-Ginger Pork Tenderloin & Jasmine Rice Bowl with Pak Choi
Big flavour, sensible numbers. This Japanese plate pairs pork tenderloin with jasmine rice for 50g protein and roughly 540 kcal.
Ingredients
- 150g Pork Tenderloin
- 150g jasmine rice
- 80g pak choi
- 80g mushrooms
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the pak choi and mushrooms, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the pak choi and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: jasmine rice first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.