Indulge in a symphony of flavors with our Tea-Infused Rice Bowl with Pork Tenderloin, a culinary masterpiece that harmonizes the delicate aroma of jasmine tea with the savory richness of tender pork. This enticing dish takes you on a journey through diverse textures and exquisite tastes. Perfectly cooked rice, infused with the subtle fragrance of jasmine tea, serves as the foundation for a medley of succulent pork tenderloin, crisp vegetables, and a luscious, umami-rich sauce. Embark on a taste adventure as you explore variations of this versatile recipe, including a tantalizing vegetarian option featuring tofu and a medley of colorful vegetables, a seafood sensation with succulent shrimp and a zesty lime dressing, and a hearty chicken version with tender chicken breast and a creamy mushroom sauce. Each variation offers a unique gustatory experience, ensuring there's something to satisfy every palate.
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TEA-INFUSED RICE BOWL WITH PORK TENDERLOIN
Try something out of your regular routine and make this Tea-Infused Rice Bowl with Pork Tenderloin for your dinner entrée tonight. Tea-infused rice has subtle flavors that easily complement the pork and vegetables in this dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 5 min. or until bottoms of meat pieces are golden brown. Turn meat. Add water and tea bags to pressure cooker; close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 3 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid. Transfer meat to cutting board, reserving cooking liquid in pressure cooker. Cover meat to keep warm.
- Pour reserved cooking liquid into 2-cup measuring cup. Add enough water to measure 1-1/4 cups; pour into pressure cooker. Add rice. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 4 min. using HIGH PRESSURE COOK setting. Meanwhile, mix dressing and soy sauce until blended. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure.
- Spoon rice into 4 medium bowls. Slice meat; place over rice. Add peppers, carrots and onions. Drizzle with dressing mixture.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
PORK AND PINEAPPLE GRAIN BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
- Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
- Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
- Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 64 milligrams, Sodium 838 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 31 grams, Sugar 8 grams
TEA BRAISED PORK TENDERLOIN
Make and share this Tea Braised Pork Tenderloin recipe from Food.com.
Provided by chia2160
Categories Cherries
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- rub the tenderloin with salt and pepper.
- heat oil in a skillet, add the pork and brown on all sides.
- add to crockpot with onions and tea.
- cover and cook on high for 1 hour.
- reduce heat to low and cook for 6 hours.
- remove pork from crockpot.
- pour cooking liquid into a saucepan, bring to a boil, and reduce to 1/2 cup, about 10 minutes.
- add jelly, chili sauce, brown sugar, balsamic vinegar and cayenne.
- stir until jelly melts.
- add cherries, cook 1 minute more.
- serve sauce over sliced tenderloin, garnish with chives.
PORK TENDERLOINS WITH WILD RICE
Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe-it's worthy of a weekend celebration. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.
Nutrition Facts : Calories 293 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
Tips and Conclusion
This article presents a tantalizing recipe for a tea-infused rice bowl with pork tenderloin. To elevate your cooking experience and ensure a delectable outcome, here are some essential tips:
- Select high-quality ingredients: Opt for fresh, flavorful ingredients to create a dish that truly shines.
- Use loose-leaf tea: For a more pronounced tea flavor, choose loose-leaf tea over tea bags.
- Steep the tea properly: Follow the recommended steeping time and temperature to extract the maximum flavor from the tea.
- Marinate the pork tenderloin: Marinating the pork tenderloin in a flavorful mixture of soy sauce, honey, and ginger not only tenderizes the meat but also infuses it with delicious Asian flavors.
- Cook the rice: While the pork tenderloin is marinating, prepare the jasmine rice according to the package instructions. Ensure that the rice is cooked to perfection, as it serves as the base for the entire dish.
- Sear the pork tenderloin: Sear the marinated pork tenderloin over high heat to create a delectable crust and lock in the juices. This step adds a smoky, caramelized flavor to the meat.
- Simmer the pork tenderloin: After searing, simmer the pork tenderloin in the flavorful tea broth until it reaches an internal temperature of 145°F (63°C). This technique infuses the meat with even more tea flavor and creates a tender, succulent texture.
- Assemble the rice bowl: To assemble the rice bowl, spoon the fluffy jasmine rice into a bowl and top it with the sliced tea-infused pork tenderloin, sautéed vegetables, and a drizzle of the flavorful tea broth. Garnish with scallions and sesame seeds for an extra touch of color and flavor.
This tea-infused rice bowl with pork tenderloin is a culinary masterpiece that combines the best of Asian flavors. With its aromatic rice, succulent pork, and vibrant vegetables, this dish is sure to tantalize your taste buds and leave you craving more. Follow these tips and techniques to elevate your cooking skills and create a truly memorable meal. Bon appétit!
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