Glazed Pork with Peach Ginger, Kai Lan and Pineapple Yogurt

6 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.