Instead of roasting a whole pork tenderloin or slicing and searing, try giving it a coarse chop in the food processor for incredibly rich and tender meatballs. Because the pork is so lean, the meatballs cook in just 8 minutes. Broccolini, a cousin of broccoli, have long stalks and small buds; they'll add plenty of texture to the rice mixture once sautéed and chopped. Sriracha can be found in any grocery store and is worth keeping in your pantry. The chile kick and vinegar tang can perk up tacos, noodle soups, and stir-fries.
1 1/2 cups shiitake mushroom caps (about 4 oz.)
10 ounces pork tenderloin, cut into 1/2-in. pieces
2 tablespoons rice or apple cider vinegar, divided
1 tablespoon light brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
2 teaspoons cornstarch
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
Added sugars 3g
Calcium 5% DV
Potassium 16% DV
How to Make It
Place mushrooms and pork in a food processor; pulse 15 to 20 times or until finely chopped. Place pork mixture in a bowl with panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and egg; stir to combine. Divide and shape pork mixture into 24 meatballs (about 1 tablespoon each).
Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add Broccolini; cook 2 minutes. Place sautéed Broccolini in a bowl; set aside.
Add remaining 1 1/2 tablespoons oil to pan. Add meatballs; cook 5 minutes, turning to brown on all sides.
Combine 3/4 cup chicken stock, 1 tablespoon rice vinegar, brown sugar, soy sauce, and Sriracha in a bowl; add to pan. Cover, reduce heat, and simmer 3 minutes or until meatballs are done. Combine remaining 1/4 cup stock and cornstarch in a bowl; stir into meatball mixture. Cook 1 minute or until sauce is thickened.
Heat rice according to package directions. Stir rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon vinegar into sautéed Broccolini. Serve with meatball mixture.
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