Sunday, August 17, 2008

Broiled Soy-Glazed Pork with Rice and Asian Vegetables

We came home from church today and I could hear Marc's stomache rumbling--he was HUNGRY. Seriously hungry. To satisfy this type of hunger, he always wants our typical Sunday dinner...roast & mashed potatoes. However, I already planned on trying this new recipe for dinner. He was not-so-secretly disappointed. However, after all the pouting and eating was over, he said he loved it and thought this meal was great. Hope you do too!

Broiled Soy-Glazed Pork with Rice and Asian Vegetables
(MS EveryDay Food, April 2008)

1 1/2 cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as safflower
1/4 cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.
Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork, and serve with vegetables, rice, and sauce.

CONFESSION: I used a bag of frozen "Asian Vegetables" which already had some sort of glaze on them--so I omitted the vegetable seasonings. I also used a bag of frozen, streamable white rice--those two cheats made this meal SUPER simple to throw together, but tasted like I spent a bit of time on it!