Steet Food - Pork Tenderloin (Thai peanut satay style)
With rice and fried broccolini and green beans
Broccolini is geen mini-broccoli, maar een kruising tussen broccoli en een Chinese koolsoort. Een lekkere groente met een opvallend lange steel. De smaak zit ergens tussen broccoli en groene asperges in.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Varkenshaas
(Kan bevatten: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
1 bakje(s)
Pindakaas
(Bevat: Pinda's Kan bevatten: Noten)
45 ml
Kokosmelk
10 gram
Mix van verse gember, knoflook en rode peper
20 ml
Sojasaus met minder zout
(Bevat: Soja, Tarwe, Gluten)
50 gram
Bimi broccoli
100 gram
Sperziebonen
½ bosje(s)
Bosui
10 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
75 gram
Jasmijnrijst
Zelf toevoegen
¾ el
Zonnebloemolie
180 ml
Water voor de rijst
½ el
[Plantaardige] roomboter
½ el
Honing [of plantaardig alternatief]
naar smaak
Sambal
naar smaak
Peper en zout
Benodigdheden
Instructies
- 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.
