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Smart Thai-Inspired Pork

Smart Thai-Inspired Pork

with Spinach, Roasted Veggies and Peanut Sauce

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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.

Tags:Carb SmartCalorie Smart

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

113 g

Baby Spinach

160 g

Sweet Bell Pepper

1.5 tbsp

Peanut Butter


1 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

1 tbsp

Rice Vinegar


1 tsp


170 g

Sweet Potato

1 tbsp

Thai Seasoning

(ContainsSesame, Milk)

½ tbsp

Ginger-Garlic Puree

Not included in your delivery

3.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate33 g
Sugar12 g
Dietary Fiber6 g
Protein46 g
Cholesterol95 mg
Sodium1160 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Small Bowl
Measuring Spoons
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.