Salt Pepper Pork Tenderloin and Sautéed Edamame and Mushrooms, brown rice bowl

Ingredients:

➡️For the Salt Pepper Seasoning:

• 1/4 tsp mustard seeds
• 1/4 tsp fennel seeds
• 1/4 tsp ground white pepper
• 1 tbsp rock salt

➡️For the Pork Fillet Tenderloin:

• 270g pork fillet tenderloin
• 1 garlic clove, minced
• 5g ginger, peeled and grated
• 10g butter
• 2 tsp rapeseed oil

➡️For the Edamame Mushroom:

• 120g edamame
• 150g chestnut mushrooms, cut into quarters
• 1 red chilli pepper, finely chopped
• Sea salt flakes
• Black pepper
• 1 tsp light soy sauce
• 1 tsp rapeseed oil

➡️For the Brown Rice:

• 150g brown rice
• 300ml water
• Pinch of salt

Serve 2

Method:

1. First, make the salt and pepper seasoning. Roast the mustard seeds and fennel seeds in a dry pan over medium heat until fragrant, then grind them with rock salt using a pestle and mortar. Mix with ground white pepper and set aside.
2. Cook the brown rice according to package instructions. Adding it to a pot with water and a pinch of salt, bringing it to a boil, then reducing the heat and simmering for about 20 minutes until the water is absorbed and the rice is tender.
3. Heat a frying pan over medium heat. Add the rapeseed oil and sear the pork until golden brown on both sides, about 2-3 minutes per side. Add the garlic, ginger, and butter to the pan and baste the pork with the butter until it’s cooked through, about 4-5 more minutes. Remove the pork from the pan.
4. Season the cooked pork fillet tenderloin with the salt and pepper seasoning and set it aside to rest for a few minutes.
5. Heat a sauté pan over medium heat. Add the rapeseed oil. Add the quartered chestnut mushrooms and sauté for 4-5 minutes until they’re tender and golden brown. Add the edamame and stir well to combine. Cover the pan with a lid and simmer for 5 minutes until the edamame is cooked through. Add the chopped red chilli pepper and cook for another 2-3 minutes. Season with salt and black pepper to taste, then add the light soy sauce and stir well.
6. To serve, divide the cooked brown rice into a bowl. Top the bowl with sliced pork fillet tenderloin, sautéed edamame and mushrooms, and any pan juices. Enjoy!