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Thai-Inspired Pork

Thai-Inspired Pork

with Spinach, Roasted Veggies and Peanut Sauce

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Thai cuisine is all about contrasting vibrant flavours – spicy, sweet, savoury, tart – and textures, and you'll find all of that in this mash-up of east and west!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Peanut/CacahuèteSoy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

113 g

Baby Spinach

160 g

Sweet Bell Pepper

1.5 tbsp

Peanut Butter

(ContainsPeanut/Cacahuète)

1.5 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 unit

Lime

2 tsp

Sriracha

170 g

Sweet Potato

30 g

Ginger

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame)

Not included in your delivery

3.5 tbsp

Oil*

¾ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate37 g
Sugar10 g
Dietary Fiber7 g
Protein46 g
Cholesterol95 mg
Sodium1120 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Zest, then juice half the lime (use whole lime for 4 ppl). Peel, then mince or grate half the ginger.

2

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and Thai Seasoning. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, until golden-brown on all four sides, 2 min per side. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 20-22 min.** Carefully wipe pan clean.

3

While the pork cooks, add peppers, sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast, in the middle of the oven, stirring halfway through, until veggies are tender, 18-20 min.

4

While the pork and veggies roast, whisk together lime juice, lime zest and 1 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] to the vinaigrette, if desired.) When veggies and pork are almost done, add spinach to the bowl with vinaigrette, then toss to coat.

5

Heat the same pan (from step 2) over medium. Add peanut butter, sriracha, soy sauce, 1 tsp ginger and 1/3 cup water (dbl both for 4 ppl). Bring to a gentle simmer. Cook, stirring, until sauce thickens, 2-3 min. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)

6

Add roasted veggies to the bowl with spinach, then toss to combine. Slice pork. Divide salad between plates and serve pork on top. Drizzle peanut sauce over pork.