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Cal Smart Thai-Style Pork Tenderloin Salad
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Cal Smart Thai-Style Pork Tenderloin Salad

Cal Smart Thai-Style Pork Tenderloin Salad

with Peanut Soy Dressing

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
Allergens:
Peanuts
Soy
Sesame

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

320 g

Sweet Bell Pepper

170 g

Coleslaw Cabbage Mix

113 g

Baby Spinach

28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 unit

Lime

1 tbsp

Thai Seasoning

(Contains Sesame)

32 g

Peanut Butter

(Contains Peanuts)

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories590 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate41 g
Sugar19 g
Dietary Fiber9 g
Protein51 g
Cholesterol95 mg
Sodium1100 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

Zester
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Whisk
Small Bowl
Large Bowl

Instructions

Prep
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.

Prep pork
2

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

Cook pork
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.

Make peanut sauce
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.

Make salad
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.

Finish and serve
6

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