Keto-Friendly Pork Tenderloin with Gochujang-Dressed Salad
with pak choi, lime & salted peanuts- Sesamzaad
- Pinda's
- Gluten
- Soja
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
There is a new ingredient in your box! Gochujang is a Korean fermented chili paste with a spicy, sweet, and savoury flavor – perfect for marinades and sauces.
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
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ head
Butter lettuce
10 g
Salted peanuts
(Contains: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten, May contain traces of allergens, Pinda's)
10 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
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 aluminum 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 gochujang* 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.
- 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.
*Take care, this ingredient is spicy! Use as preferred.
- 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 any remaining lime wedges.
