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Cal Smart Thai-Style Pork Tenderloin Salad

Cal Smart Thai-Style Pork Tenderloin Salad

with Peanut Soy Dressing

Custom recipe
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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.

Tags:Calorie Smart (650kcal or less)
Allergens:Peanut/CacahuèteSoy/SojaSesame/Sésame

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

320 g

Sweet Bell Pepper

170 g

Coleslaw Cabbage Mix

113 g

Baby Spinach

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

1 unit

Lime

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame)

32 g

Peanut Butter

(ContainsPeanut/Cacahuète)

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate41 g
Sugar19 g
Dietary Fiber9 g
Protein51 g
Cholesterol95 mg
Sodium1100 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Whisk
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

Pat pork dry with paper towels, then season all over with half the Thai Seasoning and salt.

3

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.

4

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.

5

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.

6

Thinly slice pork. Divide salad between bowls. Top salad with sliced pork. Drizzle over peanut sauce. Sprinkle peanuts over top.