Smart Thai-Inspired Pork
with Spinach, Roasted Veggies and Peanut Sauce
Thai cuisine is all about contrasting textures and vibrant flavours – spicy, sweet, savoury, tart – and you'll find all of that in this mash-up of east and west!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
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
113 g
Baby Spinach
160 g
Sweet Bell Pepper
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tsp
Sriracha
170 g
Sweet Potato
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
½ tbsp
Ginger-Garlic Puree
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat. Meanwhile, reserve 1/4 tsp Thai Seasoning (dbl for 4 ppl) in a small bowl. Pat pork dry with paper towels. Season with salt, pepper and remaining Thai Seasoning. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.** Carefully discard fat from the pan.
Meanwhile, add peppers, sweet potatoes, 1 tsp soy sauce and 1 tbsp oil (dbl both for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.
Meanwhile, add vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] for a slightly sweeter vinaigrette, if desired.)
Heat the same pan (from step 2) over medium. When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp ginger-garlic puree, 1/3 cup water (dbl both for 4 ppl) and 1 tsp sriracha. (NOTE: Reference heat guide.) Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)
Thinly slice pork. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates, then top with pork. Drizzle peanut sauce over pork.
