What you'll be getting:

Pork Tenderloin with Seasonal Veggies with Brown Rice

Per Serving

5 oz pork tenderloin

1/3 c quick cook brown rice

135 g veggies (zucchini, asparagus, green onions, kale, salt and pepper, oil) 

2 T lemon/sage sauce (green onion, sage, lemon zest, lemon juice, lemon thyme, salt, pepper, nutritional yeast, and avocado oil) 

While your rice is cooking start heating up the pan you are going to use for the rest of the dish. Once hot, add the pork. It has been tossed in a little oil, no need to add oil.

Once the veggies are tender remove the pork and veggies from the heat until the rice has finished cooking. 

Start boiling water for the rice. You do not need to measure the water as you will be cooking the rice like pasta. Just make sure that the your pot has at least a qt of water and is large enough to hold the rice. Once the water is boiling, add the rice. The rice has a little salt added to it, but feel free to add more to the water if you like. Set a timer for 15 minutes.  

Sauté pork until it has cooked thoroughly, then add the veggies. Cook on medium heat until veggies are tender. 

When the timer for the rice goes off, strain the water and plate it up. Before plating you can return it to the pot to let it sit (covered) for 1 minute to fully absorb any additional water that may be on the rice, but it's not necessary. Once the rice is ready, plate it and top with the veggies and pork. Drizzle the sauce over everything, give the sauce a little shake before drizzling to make sure it has not separated. From start to finish this dinner takes less than 20 minutes. Enjoy! ​

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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