Pork with Rice and Spinach
Main Dishes • Italian
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 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 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.
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