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Pork and Asparagus Stir-Fry on Rice

Category Main Course
Servings 2 servings
Calories 590 calories
Skill Required Basic
Duration 30 minutes

Don’t know what to do with some delicious pork tenderloin? Cook it next to some mushrooms and asparagus and serve it on a bed of flavored rice. To spice things up, we've infused the rice with rosemary and star anise.

  • 2-3 rosemary sprigs
  • 2 star anises
  • Salt
  • 5 ounces (140 grams) rice
  • 12 ounces (140 grams) pork tenderloin
  • 1 tablespoon vegetable oil
  • 1 red onion, chopped
  • Pepper
  • 4-5 medium-sized mushrooms, thinly sliced
  • 1/2 lime
  • Orange zest
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • 4-5 medium-sized asparagus stalks
  • 1 teaspoon white sesame seeds
  • Spring onion (for serving)
  • Heat a saucepan over medium heat and fill around half of it with water. Add a pinch of salt, 1 rosemary sprig and star anises. Add the rice and cook it according to the instructions on the package.
  • Slice the pork tenderloin in about 0.8 inches (2 cm) thick slices.
  • Heat the vegetable oil in a skillet over medium heat. Add the pork and season it with salt and pepper. Add the remaining rosemary sprigs and mushrooms.
  • Cook the pork for 10 minutes. Add lime juice, orange zest, soy sauce, and dried oregano.
  • Add the asparagus stalks and cook for an additional 2 minutes.
  • Add white sesame seeds, stir, and turn off the heat.
  • Serve the pork and asparagus with the rice side.
Nutrition Per Serving
590 kcal
13 g
45 g
73 g