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.

Tags:
Calorie Smart
Spicy
Carb Smart
Allergens:
Peanuts
Wheat
Soy
Sulphites
Milk
Sesame

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
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

113 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Soy Sauce

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

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tsp

Sriracha

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

1 unit(s)

Zucchini

1 tbsp

Thai Seasoning

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

½ tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

3.5 tbsp

Oil*

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Nutrition Values

Calories570 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate18 g
Sugar9 g
Dietary Fiber4 g
Protein46 g
Cholesterol95 mg
Sodium940 mg
Trans Fat0 g
Potassium1450 mg
Calcium100 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.

Utensils

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

Instructions

Prep
1
  • Core, then cut pepper into 1-inch pieces.
  • Cut zucchini into 1/2-inch rounds. 
Cook pork
2
  • 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, 8-10 min.**
  • Carefully discard fat from the pan.
Roast veggies
3
  • Meanwhile, add peppers, zucchini, 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, 12-14 min.
Make vinaigrette
4
  • 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
5
  • 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
6
  • 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.