Tea Infused Rice Bowl With Pork Tenderloin Food

TEA-INFUSED RICE BOWL WITH PORK TENDERLOIN

Steps:

• Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 5 min. or until bottoms of meat pieces are golden brown. Turn meat. Add water and tea bags to pressure cooker; close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 3 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid. Transfer meat to cutting board, reserving cooking liquid in pressure cooker. Cover meat to keep warm.
• Pour reserved cooking liquid into 2-cup measuring cup. Add enough water to measure 1-1/4 cups; pour into pressure cooker. Add rice. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 4 min. using HIGH PRESSURE COOK setting. Meanwhile, mix dressing and soy sauce until blended. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure.
• Spoon rice into 4 medium bowls. Slice meat; place over rice. Add peppers, carrots and onions. Drizzle with dressing mixture.

THAI QUINOA BOWLS WITH PORK

Steps:

• Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs.
• Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest.
• Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, ¼ teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
• Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro.
• Photography by Ryan Dausch

TEA BRAISED PORK TENDERLOIN

Steps:

• rub the tenderloin with salt and pepper.
• heat oil in a skillet, add the pork and brown on all sides.
• add to crockpot with onions and tea.
• cover and cook on high for 1 hour.
• reduce heat to low and cook for 6 hours.
• remove pork from crockpot.
• pour cooking liquid into a saucepan, bring to a boil, and reduce to 1/2 cup, about 10 minutes.
• add jelly, chili sauce, brown sugar, balsamic vinegar and cayenne.
• stir until jelly melts.
• add cherries, cook 1 minute more.
• serve sauce over sliced tenderloin, garnish with chives.