Smart Thai-Inspired Pork Tenderloin
with Spinach, Roasted Veggies and Peanut Sauce- Peanuts
- Soy
- Sulphites
- Wheat
- Milk
- Sesame
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.
Ingredients
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
Sriracha
1 unit(s)
Sweet Potato
1 tbsp
Thai Seasoning
(Contains: Sulphites, Milk, Sesame)
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
Cooking Steps
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.
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.
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 [1/2 tsp] sugar 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 (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.)
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.
