Honey and Soy-Smothered Pork: Roasted Veggies and Rice

🥘 Ingredients

• basmati rice
  ½ cup
• carrots
  2 pieces
• dijon mustard
  1 tsp
• honey
  2 tbsp
• pepper
  ½ tsp
• pork tenderloin
  1 piece
• red bell pepper
  1 piece
• salt
  1 tsp
• scallions
  4 stalks
• snow peas
  1 c
• soy sauce
  2 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Bring 2¾ cups water and a pinch of salt to a boil in a medium pot . Core, seed, and remove white ribs from red bell pepper . Thinly slice crosswise. Peel and thinly slice carrots into rounds. Cut white and light green parts of scallions into 2-inch pieces. Set scallion greens aside. Trim snow peas .

   salt: 1 tsp, red bell pepper: 1 piece, carrots: 2 pieces, scallions: 4 stalks, snow peas: 1 c
2. 

   2

   Once water is boiling, add basmati rice to pot. Cover and reduce to a simmer. Cook until tender ⏱️ 15 minutes to ⏱️ 20 minutes . Remove from heat and keep covered. Meanwhile, toss carrots, bell pepper, snow peas, and scallion pieces with a large drizzle of vegetable oil and a pinch of salt and pepper on a baking sheet . Roast until tender ⏱️ 15 minutes to ⏱️ 20 minutes .

   basmati rice: ½ cup, vegetable oil: 2 tbsp, pepper: ½ tsp
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Season pork tenderloin all over with salt and pepper. Add to pan and cook until nicely browned ⏱️ 2 minutes to ⏱️ 3 minutes per side. Transfer to baking sheet with veggies. Roast until cooked through ⏱️ 10 minutes to ⏱️ 12 minutes .

   pork tenderloin: 1 piece
4. 

   4

   While pork and veggies roast, stir together soy sauce , honey , and dijon mustard in pan you cooked pork in and bring to a simmer over medium heat. Cook until thickened ⏱️ 2 minutes to ⏱️ 3 minutes .

   soy sauce: 2 tbsp, honey: 2 tbsp, dijon mustard: 1 tsp
5. 

   5

   Let pork rest ⏱️ 5 minutes after removing from oven. Thinly slice reserved scallion greens.
6. 

   6

   Thinly slice pork. Divide rice between plates and top with veggies, pork, and glaze. Garnish with scallion greens and serve.