Toasting sesame seeds releases their wonderful nutty flavor. Simply heat the seeds in a nonstick skillet over medium heat, shaking the pan occasionally until the seeds darken and become fragrant.
2/3 cup uncooked jasmine rice
1 1/2 cups water
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 slices
1/4 teaspoon salt
1/2 cup orange marmalade spread (such as Polaner All Fruit)
2 tablespoons rice wine vinegar
1 tablespoon bottled minced garlic
2 teaspoons dark sesame oil
3/4 teaspoon red pepper flakes
1 teaspoon olive oil
4 green onions, diagonally sliced
1 teaspoon toasted sesame seeds
How to Make It
Combine rice with 1 1/2 cups water in a medium saucepan. Bring to a boil, stirring once. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
While rice cooks, place each pork slice between 2 sheets of heavy-duty plastic wrap; pound each slice to a 1/2-inch thickness using a meat mallet or small, heavy skillet. Sprinkle evenly with salt; set aside. Combine orange marmalade and next 4 ingredients in a bowl, stirring with a whisk until smooth.
Heat olive oil in a large skillet over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add marmalade mixture, and simmer 6 minutes or until pork is done. Serve pork and sauce over rice, and sprinkle with green onions and sesame seeds.
Oxmoor House Healthy Eating Collection
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