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.
Sweet Bell Pepper
(Contains Soy, Sulphites, Wheat)
(Contains Milk, Sesame, Sulphites)
Not included in your delivery
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 (1/2 tsp) Thai Seasoning 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 (2 tbsp) oil, 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 (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil 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 (3 tbsp) oil 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 (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water 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.