What you need,
1 lb. pork tenderloin, cut into 1 inch pieces
1 ½ tsp. Chinese five-spice powder
½ tsp. salt
4 tbsp. canola oil
12 oz. cremini mushrooms
½ head savoy cabbage
1 (2 inch) piece of ginger, finely chopped
4 cloves garlic, minced
1 cup long grain rice, I used Basmati
1 carrot, peeled and sliced thinly
2 cups low sodium chicken broth
6 tbsp. Hoisin sauce + more for serving
Thinly sliced green onion for garnish
Chopped fresh parsley for garnish
Preheat the oven to 425 degrees.
Season the pork with the five-spice powder and salt. Heat a
large Dutch oven that has a lid, over medium high heat. Add 2 tablespoons of
oil and the pork and let the pork cook until it is golden brown on the outside
but still rare in the centre, about 4-5 minutes. Transfer to a plate.
Reduce the heat to medium and add the mushrooms and the
remaining 2 tablespoons of oil to the pan.
Cook until the mushrooms start to soften, about 2 minutes. Add the
cabbage, ginger and garlic and a little more salt and let the mixture sauté for
about 2 minutes until the cabbage is wilted.
Stir in the rice and carrot and then the broth. Stir in 3 tablespoons of
hoisin sauce. Bring the mixture to a boil. Cover the pan and bake in the oven
until the rice is tender and the liquid is absorbed, about 20 minutes.
Remove the pan from the oven and preheat the broiler. Toss
the pork pieces with the remaining 3 tablespoons of hoisin sauce. Nestle the
pork into the rice mixture and broil until the pork is glazed and cooked
through, about 7 minutes. Sprinkle with
the green onion and parsley.
Serve with a little more hoisin sauce on the side.
Jen of My Tiny Oven
