Asian-Inspired Peanut Pork
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Asian-Inspired Peanut Pork

Asian-Inspired Peanut Pork

with Zucchini Ribbons

Whether you're giving keto a go for the first time or have been following it for a while, this recipe ticks all the boxes. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:
New
Allergens:
Soy
Sulphites
Wheat
Peanuts
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

2 piece

Zucchini

3 piece

Radish

2 piece

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

3 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Chili-Garlic Sauce

1 piece

Chili Pepper

28 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

Rice Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate21 g
Sugar11 g
Dietary Fiber6 g
Protein51 g
Cholesterol95 mg
Sodium940 mg
Trans Fat0 g
Potassium1450 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Peeler
Whisk
Medium Bowl
Small Bowl
Measuring Cups
Large Bowl

Instructions

Cook pork
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat pork dry with paper towels. Cut pork in half crosswise. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the top of the oven until cooked through, 14-16 min.**

Prep
2

Meanwhile, trim 1/4 inch off of the tops and bottoms of zucchinis. Using a peeler, peel long ribbons down the length of the zucchini, stopping at the spongy centre. Cut radishes into 1/4-inch rounds.Core, then finely chop chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Thinly slice green onion.

Mix sauce
3

Whisk together soy sauce, half the vinegar, half the sesame oil, chili-garlic sauce, peanut butter and 1/4 cup (1/2 cup) water in a medium bowl. Set aside. Add radishes, green onions, remaining sesame oil and remaining vinegar to a small bowl. Season with salt and pepper, then toss to coat. Set aside.

Cook zucchini ribbons
4

Reheat the same pan (from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then zucchini ribbons. Cook, stirring often until tender-crisp, 2-3 min. Season with salt and pepper. Transfer zucchini ribbons to a large bowl. Set aside.

Finish sauce
5

Reheat the same pan over medium. Add peanut sauce to the pan. Stir to warm through, 1 min. Add zucchini ribbons back to the pan, then gently toss to coat.

Finish and serve
6

Thinly slice pork. Divide zucchini ribbons between bowls. Top with pork. Top with sesame radishes and peanuts. Sprinkle over chilis, if desired.