Glazed Pork with Peach Ginger, Kai Lan and Pineapple Yogurt - The Perfect Puree of Napa Valley
For the Glazed Pork: • 2 cups The Perfect Purée Peach Ginger blend, thawed • 12 2-oz pork tenderloins • 2 tbsp. soy sauce • Pinch of black pepper Method for the
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Ingredients
- 2 cups The Perfect Purée Peach Ginger blend, thawed
- 12 2-oz pork tenderloins
- 2 tbsp. soy sauce
- Pinch of black pepper
- 2 lb. kai lan
- 12 baby carrots
- 1 tsp. The Perfect Purée Key Lime Concentrate, thawed
- 4 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed
- 2 cups plain yogurt
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