 | Glazed Pork with Peach Ginger, Kai Lan and Pineapple Yogurt6 servings Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| For the Glazed Pork: | |
| • | 2 cups The Perfect Purée Peach Ginger blend, thawed |
| • | 12 2-oz pork tenderloins |
| • | 2 tbsp. soy sauce |
| • | Pinch of black pepper |
| Method for the Glazed Pork: | |
| 1. | In a non reactive bowl, mix the soy sauce, Peach Ginger blend and black pepper well. |
| 2. | Reserve half in a separate bowl and marinate the pork tenders with the remainder for 2 hours in the refrigerator. |
| 3. | Sear the pork tenders in batches in high heat for 3 minutes on each side. Place pork on a pan and lightly glaze the top. |
| 4. | In a preheated oven at 400°F, roast the pork for 10 mins, turn them over and repeat process. Remove to rest. |
| For the Kai Lan: | |
| • | 2 lb. kai lan |
| • | 12 baby carrots |
| Method for the Kai Lan: | |
| 1. | Rinse the kai lan with cold water and cut the stems lengthwise. In a sauce pan, bring 6 cups of water and a dash of salt to a boil. |
| 2. | Blanch the kai lan for 1 minute and remove to a strainer to drain excess water. Repeat for the baby carrots. |
| For the Pineapple Yogurt: | |
| • | 1 tsp. The Perfect Purée Key Lime Concentrate, thawed |
| • | 4 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 2 cups plain yogurt |
| Method for the Pineapple Yogurt: | |
| 1. | Mix the yogurt, Key Lime Concentrate and Carmelized Pineapple Concentrate in a bowl and reserve. |
| Serving Suggestion: | |
| Garnish with toasted sesame seeds. | |