Smart Thai-Inspired Pork Tenderloin
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Smart Thai-Inspired Pork Tenderloin

Smart Thai-Inspired Pork Tenderloin

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.

Carb Smart
Calorie 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 Time


serving amount

340 g

Pork Tenderloin

113 g

Baby Spinach

1 unit(s)

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


1 unit(s)

Sweet Potato

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites)

½ tbsp

Ginger-Garlic Puree

Not included in your delivery

3.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate32 g
Sugar11 g
Dietary Fiber6 g
Protein40 g
Cholesterol80 mg
Sodium1130 mg
Trans Fat0 g
Potassium1500 mg
Calcium125 mg
Iron4.75 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.


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



Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 5: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 1 1/2 tsp (3 tsp) spicy and 2 tsp (4 tsp) extra-spicy! 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. 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, 14-18 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.