with Spinach, Roasted Veggies and Peanut Sauce
Thai cuisine is all about contrasting textures and vibrant flavours—spicy, sweet, savoury, tart—and you'll find every single one in this mash-up of east and west! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Pork Tenderloin
340 g
Baby Spinach
113 g
Sweet Bell Pepper
1 unit(s)
Peanut Butter
1 unit(s)
Soy Sauce
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Sriracha
1 tsp
Zucchini
1 unit(s)
Thai Seasoning
1 tbsp
Ginger-Garlic Puree
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
3.5 tbsp
- Core, then cut pepper into 1-inch pieces.
- Cut zucchini into 1/2-inch rounds.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.
- Pat pork dry with paper towels, then cut into 2-inch-thick medallions. Season with salt, pepper and remaining Thai Seasoning.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 1-2 min.
- Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
- Carefully discard fat from the pan.
- Meanwhile, add peppers, zucchini, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until veggies are tender, 12-14 min.
- Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)
- Heat the same pan (from step 2) over medium.
- When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp (2 tsp) sriracha. (NOTE: Reference heat guide.)
- Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Thinly slice pork.
- Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine.
- Divide salad between plates, then top with pork. Drizzle peanut sauce over pork.
570
kcal
Calories
35
g
Fat
6
g
Saturated Fat
18
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
46
g
Protein
95
mg
Cholesterol
940
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
100
mg
Calcium
5
mg
Iron
