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.
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
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*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1-inch pieces.
- Cut zucchini into 1/2-inch rounds.
- 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.
- 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.
- 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.