Smart Thai-Inspired Pork
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Smart Thai-Inspired Pork

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 every single one in this mash-up of east and west!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart
Carb Smart

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Tenderloin

113 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

2 tsp


(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

1 unit(s)

Sweet Potato

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)

½ tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

Not included in your delivery

0.13 tsp


0.13 tsp


3.5 tbsp



Nutrition Values

Calories540 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate29 g
Sugar10 g
Dietary Fiber5 g
Protein43 g
Cholesterol95 mg
Sodium1020 mg
Trans Fat0 g
Potassium1500 mg
Calcium125 mg
Iron5 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.


Parchment Paper
Baking Sheet
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Large Bowl
Measuring Cups


  • Core, then cut pepper into 1-inch pieces.
  • Peel, then cut sweet potato into 1/2-inch pieces.
Cook pork
  • 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, then cut into 2-inch-thick medallions. 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, 1-2 min.
  • Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-12 min.**
  • Carefully discard fat from the pan.
Roast veggies
  • 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.
Make vinaigrette
  • 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 [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)
Make peanut sauce
  • 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 (2 tsp) sriracha. (NOTE: Reference heat guide.)
  • Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
Finish and serve
  • 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.