Lunch: Barbecue Glazed Pork with Green Rice

Recipe by Allison Fishman Sweet and tangy barbeque glazed pork gets a fresh lift when served with rice and crunchy edamame and snap peas.

This recipe includes fertility superfoods such as:

Sesame Seeds

Health and fertility benefits of Barbecue Glazed Pork with Green Rice

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

1/2 c. long-grain white rice
1 c. frozen edamame
2 scallions
4 oz. snap peas
2 tbsp. ketchup
2 tbsp. low-sodium soy sauce
2 tbsp. packed light brown sugar
1 tbsp. finely grated fresh ginger
1/2 tsp. chili powder
1 tbsp. olive oil
kosher salt
Pepper
1 pork tenderloin
1 tbsp. Toasted sesame seeds

Instructions

Heat oven to 400 degrees F. Cook the rice according to package directions. Fluff with a fork and fold in the edamame and scallions, then the snap peas.
Meanwhile, in a small bowl, combine the ketchup, soy sauce, sugar, ginger, and chili powder. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork with 1/2 teaspoon pepper and cook, turning occasionally, until browned on all sides, 4 to 5 minutes total.
Brush the pork with half the ketchup mixture and roast until the internal temperature reaches 145 degrees F, 12 to 15 minutes.
Transfer the pork to a cutting board, brush with the remaining ketchup mixture and let rest for 5 minutes before slicing. Serve with the rice and sprinkle with the sesame seeds, if desired.

Add a review for Barbecue Glazed Pork with Green Rice