Miso Maple Pork & Rice

• Pork tenderloin(700 g)
• Jasmine Rice(280 g)
• Broccoli(400 g)
• Miso paste(3 tbsp)
• Maple syrup(2 tbsp)
• Soy sauce(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Ginger(2 tsp)
• Garlic(2 cloves)
• Olive oil(1 tbsp)
• Butter(20 g)
• Sesame seeds(2 tsp)
• Green Onions(2)
• Black pepper(1 tsp)
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Cut the {Broccoli} into florets, finely grate the {Ginger}, mince the {Garlic}, and thinly slice the {Scallions}. Pat the {Pork tenderloin} dry and season all over with half the {Black pepper}.

   ~12 min

2. 2

   Combine the {Miso paste}, {Maple syrup}, {Soy sauce}, {Rice Vinegar}, {Sesame oil}, grated {Ginger}, and minced {Garlic} in a small bowl until smooth.

   ~3 min

3. 3

   Add the {Jasmine Rice} to a saucepan with 560ml water and half the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 10 minutes.

   ~12 min

4. 4

   Meanwhile, heat the {Olive oil} in a large frying pan over medium-high heat. Sear the {Pork tenderloin} for 6 minutes, turning to brown all sides until golden. Brush over half the miso-maple glaze and cook for 2 minutes more, turning to coat.

   ~8 min

5. 5

   Lower the heat, add 2 tbsp water to the pan, and cover loosely. Cook the pork for 6 minutes, turning once, until the center reaches 63°C. Transfer to a board to rest for 5 minutes.

   ~11 min

6. 6

   While the pork rests, melt the {Butter} in a second pan over medium heat. Add the {Broccoli}, remaining {Salt}, and remaining {Black pepper}. Cook for 5 minutes until bright green and just tender, then sprinkle with the {Sesame seeds}. Fluff the rice and fold through half the {Scallions}.

   ~5 min

7. 7

   Slice the rested pork and spoon over the remaining glaze from the bowl and pan. Serve over the rice with the sesame broccoli alongside, finished with the remaining {Scallions}.

   ~1 min