Cooking Instructions
1.
Remove any excess silver skin from the
Pork Tenderloin (1)
by inserting the tip of your knife under the silver skin and thinly slice underneath it to remove.
2.
Slice
Shallots (2)
into thin rings and set aside.
3.
Remove leaves from the
Fresh Cilantro (1 cup)
and discard stems. Keep leaves whole and set aside.
4.
In a small saute pan over medium heat, heat
Rice Vinegar (1 Tbsp)
and
Granulated Sugar (3 Tbsp)
. Heat until sugar has dissolved. Add shallots, stir, and cook for five minutes until the shallots have absorbed all the liquid. Remove from heat.
5.
Transfer shallots to a small bowl. Rinse pan. Meanwhile, peel skin off
Mango (1)
and remove mango flesh from pit. Discard pit and dice mango into small pieces. Place in a medium bowl.
6.
Preheat the oven to 375 degrees F (190 degrees C).
7.
In a small saucepan, add
Jasmine Rice (3/4 cup)
with one and a quarter cup of cold water. Stir until combined. Bring to a boil, reduce heat to a simmer, cover and cook for ten minutes or until rice is tender and all moisture has been absorbed.
8.
Remove rice from heat, fluff, and keep covered.
9.
In a large saute pan over medium high heat, add
Olive Oil (1 Tbsp)
and sear pork on all sides until deeply caramelized.
10.
Place oven safe pan in the oven and roast for 13 minutes or until desired internal temperature. Remove from oven and transfer pork to a cutting board to rest.
11.
Slice through the
Avocado (1)
lengthwise around the pit and twist the two halves apart. Remove the pit by carefully whacking your knife into it and then twist the knife to pull out the pit.
12.
Use your knife's tip to score avocado flesh without piercing the skin, making squares, and then scoop it out into the bowl with mango. Toss together mango, avocado and half of the cilantro. Add
Olive Oil (as needed)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Toss.
13.
Slice pork into quarter inch thick slices. Place rice int he enter left of the plates. Place mango avocado salad in the center right leaning against the rice.
14.
Dip pork slices into warm
Hoisin Sauce (3/4 cup)
to coat evenly. Lay the pork centered on the rice and salad. Garnish with pickled shallot and cilantro.
