Unlock the powerful flavour of peanuts with tonight's Cal Smart Thai-Style Pork Salad! Filled with fresh vegetable, juicy pork tenderloin and all covered with a truly flavour-packed peanut sauce, this salad could be you new Cal Smart go-to!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Coleslaw Cabbage Mix
Soy Sauce Mirin Blend(ContainsSoy/Soja)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut peppers into 1/4-inch slices. Zest, then juice lime. Halve tomatoes.
Pat pork dry with paper towels, then season all over with half the Thai Seasoning and salt.
Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.
While pork cooks, add peanut butter, remaining Thai Seasoning, half the lime juice, half the soy sauce mirin blend and 2 tbsp warm water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk thoroughly to combine.
Combine remaining lime juice, lime zest, remaining soy sauce-mirin blend and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix, spinach, tomatoes and peppers. Season with salt and pepper, then toss to combine.
Thinly slice pork. Divide salad between bowls. Top salad with sliced pork. Drizzle over peanut sauce. Sprinkle peanuts over top.