with Braised Cauliflower & Bok Choy
Sear & Roast Pork
Preheat oven to 450 F. Pat pork dry with paper towels; season on all sides with salt, pepper, and the spice blend. In large pan heat 2 tsp olive oil on medium-hi until hot. Add the pork. Cook turning occasionally 6-8 mon or until browned on all sides. Transfer to a foil-lined sheet pan. Roast 26-28 Min or until cooked (145F)
Prepare the ingredients:
While pork sears, Finely chop cilantro. Quarter lime, Cut out core or Cauliflower and cut into small florets. Peel and chop garlic, Cut off root ends of bok choy and roughly chop leaves and stems.
Cook Rice:
In medium pot, combine rice, salt, and 2 cups water. Heat to boiling on high then cover and reduce heat to low. Cook 12-14 min. Remove from heat, fluff rice, Stir in half cilantro and juice of 2 lime wedges. Season with salt & pepper.
Start the Vegetables:
Add 1 tsp olive oil to pan which seared pork. heat on medium high until hot. Add cauliflower and 3/4 garlic. Season with salt & pepper. Cook 1-2 min or until slightly softened. Add 1 cup water and increase heat to high. Cook, loosely covering pan 12-14 min or until cauliflower has softened and water cooked off. Add bok choy and remaining garlic to pan. Season. Cook, stirring occasionally 22-3 min or until leaves have wilted. Remove from heat and season.
Make chili butter & serve:
In same pan combine butter, chili sauce, juice of remaining lime, & 1/4 cup water. Cook on med-high 1-2 min or until thickened. Remove from heat. Slice rested pork. Top cooked rice with pork, chili sauce, and remaining cilantro. Serve with vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (478g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 946 | ||
Calories from Fat: 69 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 403.1mg | 14 % | |
Potassium 974.9mg | 26 % | |
Total Carbohydrate 195.5g | 58 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 186.5g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 946
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