Miso Lime Pork Cutlets

Name: Miso Lime Pork Cutlets with Roasted Carrots & Ginger Scallion Rice
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz Carrot; 1/2 cup Rice; 2 tsp Honey; 1 tbsp Sesame Seeds; 1 unit Miso Sauce Concentrate; 1 Lime; 2 unit Scallions; 1 tsp Garlic Powder; 12 oz Pork Cutlets; 1 Ginger; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Carrots & Ginger Scallion Rice

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up garlicky pork cutlets with roasted carrots and aromatic ginger-scallion rice. To finish things off, the pork is drizzled with a life-affirming, sweet and savory miso-lime sauce. Talk about a dream come true!

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
1/2 cup Rice
2 tsp Honey
1 tbsp Sesame Seeds
1 unit Miso Sauce Concentrate
1 Lime
2 unit Scallions
1 tsp Garlic Powder
12 oz Pork Cutlets
1 Ginger
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lime.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute.

Stir in rice and ¾ cup water (1¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

While rice cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until tender, 20-25 minutes.

Toss with lime zest.
4

Meanwhile, pat pork* dry with paper towels. Season lightly with salt and pepper; rub all over with garlic powder.

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.)

Turn off heat; transfer pork to a plate. Wipe out pan.
5

Return same pan to medium-high heat. Add ¼ cup water (1⁄3 cup for 4 servings), miso sauce concentrate, honey, and a big squeeze of lime juice. Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Turn off heat.

Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt, pepper, and more lime juice if desired.

Return pork to pan and turn to coat.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide rice, pork, and carrots between plates. Top pork with any remaining sauce. Sprinkle everything with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

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