Teriyaki Pork and Pineapple with Jasmine Rice
Bell Pepper and Sugar Snap Salad with Miso Dressing
Ingredients
- 1 (1.25-lb) container peeled pineapple
- 2 lb pork tenderloin, cut into cubes
- 3 Tbsp dark sesame oil, divided
- 2 Tbsp minced garlic
- 6 Tbsp low-sodium soy sauce
- 3 Tbsp mirin
- 1 tsp ginger paste
- 2 (8.5-oz) pouches microwavable jasmine rice
Instructions
- Remove pineapple from container, reserving juice. Cut pineapple into chunks.
- Cook pork, in 2 batches, in ¾ Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes or until done. Remove from skillet; keep warm.
- Add 1½ Tbsp oil, pineapple chunks, pineapple juice, garlic, soy sauce, mirin, and ginger paste to skillet. Cook 3 to 4 minutes or until syrupy. Remove from heat; stir in pork.
- Meanwhile, cook rice according to package directions. Serve pork mixture over rice.
Side Dish Ingredients
- 2 (8-oz) pkg sugar snap peas
- 1 red bell pepper, sliced
- 1½ Tbsp rice vinegar
- 1 Tbsp dark sesame oil
- 1 Tbsp white miso paste
- 2 tsp low-sodium soy sauce
- 1½ tsp ginger paste
- 1 tsp honey
Side Dish Instructions
- Cook peas according to package directions. Combine peas and bell pepper.
- Whisk together remaining ingredients; drizzle over pea mixture, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
454
|
76
|
530
|
| Fat (g) | 12 | 3 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 50 | 10 | 60 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 680 | 218 | 898 |
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