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 fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Zucchini
3 unit(s)
Radish
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 unit(s)
Chili Pepper
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Pat pork dry with paper towels, then cut 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.**
- Meanwhile, trim 1/4 inch off the top and bottom 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, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Thinly slice green onion.
- Whisk together soy sauce, half the rice 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.
- Reheat the same pan 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.
- Reheat the same pan over medium.
- Add peanut sauce to pan. Stir to warm through, 1 min.
- Add zucchini ribbons back to the pan, then gently toss to coat.
- Thinly slice pork.
- Divide zucchini ribbons between bowls. Top with pork.
- Top with sesame radishes and peanuts.
- Sprinkle chilies over top, if desired.
