Asian-Inspired Peanut Pork
with Zucchini Ribbons
Whether you're giving keto a go for the first time or have been following it for a while, this recipe ticks all the boxes. Simple to cook and full of flavour, it's bound to become a favourite in no time.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Zucchini
3 unit(s)
Radish
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
3 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Chili-Garlic Sauce
1 unit(s)
Chili Pepper
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat pork dry with paper towels. Cut pork in half crosswise. Heat a large non-stick pan over medium-high heat. When 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 pork in the top of the oven until cooked through, 14-16 min.**
Meanwhile, trim 1/4 inch off of the tops and bottoms of zucchinis. Using a peeler, peel long ribbons down the length of the zucchini, stopping at the spongy centre. Cut radishes into 1/4-inch rounds.Core, then finely chop chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Thinly slice green onion.
Whisk together soy sauce, half the vinegar, half the sesame oil, chili-garlic sauce, peanut butter and 1/4 cup (1/2 cup) water in a medium bowl. Set aside. Add radishes, green onions, remaining sesame oil and remaining vinegar to a small bowl. Season with salt and pepper, then toss to coat. Set aside.
Reheat the same pan (from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then zucchini ribbons. Cook, stirring often until tender-crisp, 2-3 min. Season with salt and pepper. Transfer zucchini ribbons to a large bowl. Set aside.
Reheat the same pan over medium. Add peanut sauce to the pan. Stir to warm through, 1 min. Add zucchini ribbons back to the pan, then gently toss to coat.
Thinly slice pork. Divide zucchini ribbons between bowls. Top with pork. Top with sesame radishes and peanuts. Sprinkle over chilis, if desired.
