Sweet & Sticky Hoisin Pork Tenderloin with Brussels Sprouts & Spinach

Name: Sweet & Sticky Hoisin Pork Tenderloin with Brussels Sprouts & Spinach over creamy mashed potatoes
Total time: 25m
Yield: 2
Ingredients: 400 g Potatoes; 1 piece Red onion; 300 g Brussels sprouts; 2 piece Pork tenderloin; 1 piece Garlic; 100 g Spinach; 35 g East Asian-style sauce; 25 g Hoisin sauce; 20 g Salted peanuts; 1 sachet(s) Yellow curry spices; 1 tablespoon Sunflower oil; 2 tablespoon [Plant-based] butter; [Plant-based] milk; to taste Salt and pepper

over creamy mashed potatoes

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Calories

668 kcal

Protein

39.1g protein

Difficulty

Easy

Calorie Smart

Extra Veggies

High Protein

Seasonal

Allergens:

Selderij
Soja
Gluten
Tarwe
Sesamzaad
Pinda's
Gluten
Melk (inclusief lactose)
Mosterd
Selderij
Soja
May contain traces of allergens
Walnoten
Paranoten
Sesamzaad
Noten
Cashewnoten
Amandelnoten
Hazelnoten
Macadamianoten
Pistachenoten
Pecannoten

There is a seasonal ingredient in your box! Brussels sprouts are the ultimate winter vegetable: fresh, nutritious and full of flavour. They're especially delicious on cold days in savoury stews, or when roasted in the oven.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

200 g

Potatoes

½ piece

Red onion

150 g

Brussels sprouts

(Contains: Selderij)

1 piece

Pork tenderloin

(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)

½ piece

Garlic

50 g

Spinach

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

15 g

Hoisin sauce

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

10 g

Salted peanuts

(Contains: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten, May contain traces of allergens, Pinda's)

½ sachet(s)

Yellow curry spices

Not included in your delivery

½ tablespoon

Sunflower oil

1 tablespoon

[Plant-based] butter

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2793 kJ

Calories668 kcal

Fat27.2 g

Saturated Fat10.7 g

Carbohydrate65.5 g

Sugar13.6 g

Dietary Fiber13.7 g

Protein39.1 g

Salt2.3 g

Potassium1251.8 mg

Calcium83 mg

Iron1.9 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

•Tall-Sided Pan

•Pan with Lid

•Wok or sautépan with lid

•Potato Masher

Cooking Steps

Boil plenty of salted water in a pot or saucepan.
Peel or thoroughly wash the potatoes and cut them into rough chunks.
Boil the potatoes for 13 - 15 minutes, then drain and set aside.
Melt a knob of butter in a frying pan over medium-high heat. Fry the pork for 10 - 13 minutes, until evenly browned.

Slice the onion into half-rings.
Heat a drizzle of sunflower oil in a wok or deep frying pan over medium heat. Fry the onion with the Brussels sprouts for 8 minutes, covered, tossing frequently.
Crush or mince the garlic.
Add the garlic to the sprouts and fry for 1 - 2 more minutes.

Add the spinach and the yellow curry spices to the Brussels sprouts and fry for 1 - 2 more minutes.
Mash the potatoes with a splash of milk and a knob of butter. Season to taste with salt and pepper.
To the pork, add the East Asian-style sauce and the hoisin sauce.
Cook for 1 - 2 minutes, or until sticky.

Roughly chop the peanuts.
Slice the pork and serve on plates with the mash and the Brussels sprouts alongside.
Drizzle the sticky hoisin sauce over the pork and the mash.
Scatter the peanuts over the pork to finish.