Fragrant Roasted Pork Tenderloin

Nutrition per serve

Ingredients

• 200g cabbage
• 30g dried cranberries
• 1pcs spring onion
• 1clove garlic
• 150g jasmine rice
• 300g pork fillet
• 5g South American seasoning
• 20g slivered almonds
• 15ml olive oil
• 15ml white wine vinegar
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the cabbage with a sharp knife or mandoline. Coarsely chop the cranberries. Thinly slice the spring onion. Crush 1 garlic clove.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Cook pork
   Meanwhile, drizzle the pork with 2 tsp olive oil and season with salt and pepper. Heat a large frypan over high heat. Cook pork, turning, for 4 mins or until browned. Transfer to the lined tray and wipe pan clean. Scatter the South American seasoning over the pork and roast on the top oven shelf for 11-13 mins until cooked to your liking. Remove from the oven and rest for 5 mins.
4. Step 4 — Start salad
   While the pork is roasting, put the almonds in the same pan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove the almonds from the pan. Put the garlic, 3 tsp white wine vinegar, 2 tsp olive oil and 1 tsp dijon mustard in a large bowl and whisk to combine. Season with salt and pepper.
5. Step 5 — Finish salad and serve up
   Add the rice, cabbage, cranberries, almonds and three-quarters of the spring onion to the dressing and toss to combine. Slice the pork. Divide the pork and cabbage rice salad among plates, scatter with the remaining spring onion and enjoy!
6. Step 6 — Kitchen 101
   Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.

Allergens

Sulfit, Almond