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 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.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Tenderloin

2 unit(s)


3 unit(s)


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


0.06 tsp


0.06 tsp



Nutrition Values

Calories660 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate21 g
Sugar10 g
Dietary Fiber6 g
Protein51 g
Cholesterol95 mg
Sodium1050 mg
Trans Fat0 g
Potassium1400 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.


Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Small Bowl
Large Bowl


Cook pork
  • 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.
Mix sauce and finish radishes
  • 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.
Cook zucchini ribbons
  • 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.
Finish sauce
  • 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.
Finish and serve
  • Thinly slice pork.
  • Divide zucchini ribbons between bowls. Top with pork.
  • Top with sesame radishes and peanuts.
  • Sprinkle chilies over top, if desired.
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