Name: Hoisin Pork Tenderloin with Brussels Sprouts & Spinach over creamy mashed potatoes
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 400 g Potatoes; 1 piece Red onion; 300 g Brussels sprouts; 2 piece Pork tenderloin; 1 piece Garlic; 1 sachet(s) Korean-style spice mix; 100 g Spinach; 35 g East Asian-style sauce; 25 g Hoisin sauce; 20 g Salted peanuts; 1 tablespoon Sunflower oil; 2 tablespoon [Plant-based] butter; 60 milliliters [Plant-based] milk; to taste Salt and pepper

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Recipes

Hoisin Pork Tenderloin with Brussels Sprouts & Spinach

over creamy mashed potatoes

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This recipe provides 258 grams of vegetables per portion.

Tags:

Extra Veggies

•High Protein

Allergens:

Selderij

•Tarwe

•Sesamzaad

•Soja

•Gluten

•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

200 g

Potatoes

½ piece

Red onion

150 g

Brussels sprouts

(Contains: Selderij)

1 piece

Pork tenderloin

(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)

½ piece

Garlic

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja, Gluten)

50 g

Spinach

20 g

East Asian-style sauce

(Contains: Tarwe, Soja, Gluten)

15 g

Hoisin sauce

(Contains: Tarwe, Sesamzaad, Soja)

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

½ tablespoon

Sunflower oil

1 tablespoon

[Plant-based] butter

30 milliliters

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2917 kJ

Calories697 kcal

Fat27.7 g

Saturated Fat11.1 g

Carbohydrate66 g

Sugar15.8 g

Dietary Fiber16 g

Protein41.1 g

Cholesterol0.3 mg

Salt2.6 g

Potassium1059 mg

Calcium85.8 mg

Iron2.4 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

•Wok or sautépan with lid

•Pan

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Boil plenty of salted water in a pot or saucepan.
Thoroughly wash the potatoes and cut them into halves. Boil the potatoes for 13 - 15 minutes, or until soft.
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 and Brussels sprouts for 8 - 10 minutes, covered. Stir frequently.

Melt a knob of butter in a frying pan over medium-high heat. Fry the pork tenderloin for 10 - 13 minutes, until evenly browned.
Crush or mince the garlic. In the last 1 - 2 minutes of cooking time, add the garlic to the Brussels sprouts fry everything together.
Add the spinach and Korean-style spices to the Brussels sprouts and continue frying for 1 - 2 minutes.

Mash the potatoes with the milk and a knob of butter. Season to taste with salt and pepper, then leave covered so as to keep warm.
Add the East Asian-style sauce and hoisin sauce to the pan with the pork and heat for 1 - 2 minutes, or until sticky.
Roughly chop the peanuts.

Serve the mashed potatoes on plates with the Brussels sprouts alongside.
Slice the pork and serve beside the Brussels sprouts and mashed potatoes. Pour the hoisin jus over the pork and mashed potatoes.
Scatter the peanuts over the pork.