Pork Tenderloin with Pak Choi & Salad

Name: Pork Tenderloin with Pak Choi & Salad with salted peanuts & zesty sesame dressing
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 piece Onion; 1 piece Persian cucumber; 1 piece Carrot; 1 piece Garlic; ½ piece Lime; 2 piece Pork tenderloin; 1 piece Pak choi; ½ sachet(s) Javanese wok paste; 20 milliliters Sesame oil; 1 head Butter lettuce; 20 g Salted peanuts; 2 tablespoon Olive oil; 2 tablespoon [Reduced salt] soy sauce; 2 tablespoon Extra virgin olive oil; to taste Salt and pepper

with salted peanuts & zesty sesame dressing

3.8

(106)

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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!

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

•High Protein

Allergens:

Tarwe

•Sesamzaad

•Soja

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)2453 kJ

Calories586 kcal

Fat42.8 g

Saturated Fat6.9 g

Carbohydrate15.6 g

Sugar9.2 g

Dietary Fiber6.9 g

Protein33.2 g

Cholesterol0.3 mg

Salt2.8 g

Potassium340.2 mg

Calcium82.9 mg

Iron0.9 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

•Aluminum Foil

•Large Frying Pan

•Salad Bowl

•Small Bowl

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.