Pork Tenderloin in Spicy Thai-Style Peanut Sauce
with rice, broccolini, green beans & scallions
Broccolini is not just a mini-broccoli, but a cross between broccoli and a variety of Chinese cabbage. It's a tasty vegetable with a long stem, and the flavour lies somewhere between broccoli and green asparagus.
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
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
1 tube
Peanut butter
(Contains: Pinda's May be present: Noten)
45 milliliters
Coconut milk
10 g
Garlic-ginger-chili mix
20 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
50 g
Broccolini
100 g
Green beans
½ bunch
Scallions
10 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
75 g
Jasmine rice
Not included in your delivery
¾ tablespoon
Sunflower oil
180 milliliters
Water for the rice
½ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Pat the pork tenderloin dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the pork tenderloin fry for 10 - 13 minutes until evenly browned.
- Remove from the pan and set aside under aluminum foil until serving.
- Boil the water in a pot or saucepan (see pantry for amount).
- Add the rice and a pinch of salt, then cover with the lid and boil for 10 - 12 minutes.
- Turn off the heat and allow to stand for 5 minutes, still covered.
- Discard the tips of the green beans. Halve the broccolini lengthways or cut any thicker stems into quarters.
- Finely chop some of the scallion greens to use later as garnish, then cut the rest of the scallions into 5cm chunks.
- Boil a shallow layer of water in a deep frying pan over medium-high heat.
- Boil the green beans and broccolini for 3 - 4 minutes, then drain.
- Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the scallions for 2 - 3 minutes.
- Return the broccolini and green beans to the pan and fry for 3 - 4 minutes.
- Add half each of the honey and the soy sauce and fry for 1 more minute.
- Roughly chop the peanuts in the meantime.
- Heat a light drizzle of sunflower oil in a saucepan over medium heat.
- Fry the garlic-ginger-chilli mix* for 1 minute.
- Add the peanut butter, the coconut milk and the rest of the honey and soy sauce, along with some sambal as preferred.
- Whisk thoroughly into a smooth sauce.
*Take care, this ingredient is spicy! Use as preferred.
- Slice the pork tenderloin.
- Serve the rice, vegetables and pork tenderloin on plates. Top the pork with the peanut sauce.
- Garnish with the peanuts and the reseved scallion greens and the peanuts.
