Kalua Pork Tenderloin

with Carrot & Scallion Rice & Sesame Broccoli & Edamame


12 oz Pork Tenderloin, 8 oz Broccoli, 1 Large Carrot, ½ C Edamame, 4 Scallions, 2 Cloves Garlic, ¾ C Rice, 1 TBSP Sesame Seeds, 2 C Chicken Stock, ¼ C Soy Sauce, 2 TBSP Ketchup, 2 TBSP Chinese Chicken Chili Sauce, 1 tsp Sesame Oil, 2 tsp Cornstarch


Wok or Skillet, Sauté Pan, Saucepan, Bowls, Cutting Board, Chef’s Knife, Grater, Peeler, Zip Lock Bag


2 Servings


Per Serving

Calories: 905
Sodium: 2830 mg

Cook Time

~45 Minutes




1. Marinate pork.
Peel and mince garlic. Cut pork into medallions and add to a zip lock bag. In a bowl, make marinade by mixing soy sauce, Chinese chicken chili sauce, ketchup, and garlic. Add marinade to bag and let pork marinate until ready to cook.
2. Toast sesame seeds.
Heat a sauté pan on medium high. Add sesame seeds and toast until slightly browned, then remove from heat and set aside.
3. Cook rice.
Rinse all produce. Peel and grate carrot. Cut off ends and chop scallions. In a saucepan, bring ¾ of the chicken stock to boil. Add rice, carrots, ½ of the scallions, and salt, cover, reduce heat to low, and cook for 15 minutes.
4. Cook pork and vegetables.
Rinse, cut off stems, and chop broccoli into pieces. Remove pork from bag and pour marinade into a bowl. In a wok or skillet, heat 2 tsp olive oil. Add pork and cook until browned, then remove to a bowl. Wipe pan with a paper towel and heat 1 tsp olive oil. Add broccoli and edamame and cook for 2-3 minutes, then drizzle with sesame oil, sprinkle with sesame seeds, remove to a bowl, and keep warm until ready to serve. In a bowl, make sauce by mixing marinade, remaining chicken stock, and cornstarch. To the same skillet, add sauce and pork and cook until sauce is slightly thickened.
5. Plate and serve.
Divide rice between plates, top rice with pork, sprinkle remaining scallions on top, and serve with broccoli and edamame on the side.

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