Pork with Rice and Spinach

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Recommended products: Fine Soy Sauce, Japan. Riso Scotti Rice, a mix of wild and long-grain, parboiled. Italy. Pork tenderloin. Recipe author: Chef John Smith

Ingredients

Star anise - 4 pieces
Soy Sauce - 2 tablespoons
Pork tenderloin - 35.3 oz
Apple Wine - 2 tablespoons
Sesame Oil - 1 tablespoon
Garlic - 2 cloves
Brown Sugar - 1 tablespoon
Chinese Five Spice - 1 teaspoon
Fresh basil leaves - 6 pieces
Grated Ginger Root - 1 tablespoon
Rice - 10.6 oz

Step by Step guide

Step 1

To prepare the marinade, mix soy sauce, rice wine, and sesame oil in a large bowl. Add finely chopped garlic, Chinese five spice, star anise, grated ginger, and brown sugar. Stir until the sugar dissolves. Place the pork tenderloin in the marinade and refrigerate for at least one hour.

Step 2

Remove the marinated pork tenderloin (two pieces, approximately 500 grams each) and place it on a well-heated skillet. Sear the pork on both sides until golden brown. Then transfer the meat to a baking sheet and bake for 10 minutes in an oven preheated to 180°C.

Step 3

Meanwhile, prepare the sauce. Pour the remaining marinade into the skillet, add 125 ml (half a cup) of water, and bring to a boil. Then reduce the heat and simmer for 3 minutes.

Step 4

Remove the pork tenderloin from the oven and let it rest for a few minutes to allow the meat to finish cooking. Slice the pork thinly and drizzle with the sauce. Serve the dish with steamed rinsed rice and spinach leaves as a side.