Pork Tenderloin with Pak Choi & Salad
with salted peanuts & zesty sesame dressing- Tarwe
- Sesamzaad
- Soja
- Pinda's
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Noten
- Sesamzaad
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!
Ingredients
½ piece
Onion
½ piece
Persian cucumber
½ piece
Carrot
½ piece
Garlic
¼ piece
Lime
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
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: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
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.
