Pork Tenderloin with Pak Choi & Salad
with salted peanuts & zesty sesame dressing
Pak choi contains a lot of folic acid. This is essential for the production of red blood cells, which help to carry oxygen and energise your body!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
½ piece
Persian cucumber
½ piece
Carrot
½ piece
Garlic
¼ piece
Lime
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
½ piece
Pak choi
¼ sachet(s)
Javanese wok paste
(Contains: Tarwe, Sesamzaad, Soja)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ head
Butter lettuce
10 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the pork tenderloin for 10 - 13 minutes until evenly browned.
- Remove from the pan and set aside under aluminium foil until serving.
- In the meantime, discard the base of the pak choi.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the pak choi with the onion and half of the garlic for 5 - 7 minutes, then add half of the soy sauce.
- Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
- Cut the carrot into matchsticks. Quarter the lime.
- Roughly chop the lettuce and the peanuts.
- In a small bowl, combine the Javanese wok paste with the sesame oil and the rest of the garlic and soy sauce.
- Squeeze in 1 lime wedge per person, then season to taste with salt and pepper (see Tip).
- In a salad bowl, combine the cucumber with the carrot, the lettuce and the extra virgin olive oil. Season to taste with salt and pepper.
Tip: if preferred, you can also add some sambal from your pantry.
- Serve the salad on deep plates. Top with the pak choi and drizzle with two thirds of the dressing.
- Slice the pork tenderloin and place it on top of the salad, then drizzle with the rest of the dressing.
- Garnish with the peanuts and serve with the rest of the lime wedges.
