Glazed Char Siu Pork Tenderloin

Nutrition per serve

Ingredients

• 100g silverbeet
• 1pcs spring onion
• 20g roasted peanuts
• 60g char siu sauce
• 150g jasmine rice
• 10g fried shallots
• 300g pork fillet
• 10ml soy sauce
• 5ml white vinegar
• 38ml vegetable oil
• 3ml chilli flakes (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Line an oven tray with foil. Thinly slice the silverbeet stems, then coarsely chop the leaves. Thinly slice the spring onion, keeping the white and green parts separate. Coarsely chop the peanuts. Combine the char siu sauce, 2 tsp soy sauce and 1 tsp white vinegar in a bowl and season with salt and pepper.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put the rice and fried shallots 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 1 tsp vegetable oil and season with salt and pepper. Heat a large frypan over high heat. Cook pork, turning, for 4 mins or until browned. Transfer pork to the lined tray, brush with char siu glaze and grill for 10 mins. Brush with glaze again and grill for 3 mins or until cooked through (see Kitchen 101). Remove from the grill and rest for 4 mins.
4. Step 4 — Stir-fry greens
   While the pork is resting, heat 2 tsp vegetable oil in the same frypan over high heat. Stir-fry the silverbeet and white part of the spring onion for 3 mins or until tender. Remove the pan from the heat. Season with salt and pepper.
5. Step 5 — Serve up
   Combine the remaining spring onion and ½ tsp chilli flakes, if using, in a heatproof bowl. Heat 1¾ tbs vegetable oil in a small saucepan until hot, then pour over the chilli mixture. Brush the pork with the remaining glaze, then slice. Divide the pork, rice and greens among plates. Drizzle the pork with the chilli oil, scatter over the peanuts 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

Sojabohnen, Peanut, Gluten, Wheat