Tea Infused Rice Bowl With Pork Tenderloin Recipes

TEA-INFUSED RICE BOWL WITH PORK TENDERLOIN

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.

PORK TENDERLOIN AND GOCHUJANG RICE BOWLS

Steps:

• Begin by making the pork: Preheat the oven to 375 degrees. Mix together the rest of the ingredients and brush them all over the pork. Place the pork on a foil lined baking sheet. Bake the pork for thirty minutes, or until it reaches an internal temperature of 145 degrees. Let it sit for ten minutes and then slice it in thin slices.
• While the pork cooks, prepare the rest of the ingredients. Make the gochujang sauce: In a jar combine the gochujang, lemon juice, garlic, two tablespoons of the sugar and a quarter cup of the vinegar.
• Prepare the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer 16 minutes. Then, remove it from the heat and let it sit covered for ten minutes.
• Next, pickle the radishes and cucumbers. Sprinkle each with a quarter teaspoon salt and let it sit ten minutes. Squeeze each vegetable dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
• Stir fry the carrots in a small skillet with a teaspoon each soy sauce and sugar, and a teaspoon of olive oil until they're crisp tender. Remove and keep warm.
• Add the brussels sprouts to the pan along with a tablespoon of butter and cook about five minutes on medium heat, until the sprouts are tender. Add one teaspoon of sesame oil and one teaspoon of soy sauce.
• Fry four eggs in a tablespoon of butter. Put the rice in bowls and top each portion with some pork slices, an egg, some carrots and brussels spouts, some pickled carrots and radishes. Drizzle the gochujang sauce over everything.

TERIYAKI PORK RICE BOWL

Steps:

• In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
• Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 teaspoons - 1 tbsp).
• Sauté coated pork pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
• Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 1 minute.
• Transfer pork back to the wok and sauté until hot.
• Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.

TEA BRAISED PORK TENDERLOIN

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.