Curried Pork Tenderloin
Watermelon Radish Slaw & Warm Peanut Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
These colourful paleo plates need no filter. Bright pink watermelon radish peeks out from a kale slaw. It's liberally drizzled with a warm vinaigrette, satiny with peanut butter. Juicy pork tenderloin is roasted in Thai yellow curry and garnished with peanuts and cilantro.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 14g Cilantro
- 120g Chopped kale
- 150g Shredded cabbage
- 1 Lime
- 1 Watermelon radish
- 18g Mild yellow curry paste
- 30g Peanut butter
- 25g Chopped peanuts
- 7g Honey
Contains: Peanuts
You will need:
Medium oven-safe pan
Oil
Peeler
Salt & pepper (S&P)
Whisk
Total Fat
24 g
Saturated Fat
4 g
Sodium
720 mg
Total Carb
27 g
Sugars
11 g
Protein
49 g
Fibre
9 g
Preparation
Toast the peanuts
- Preheat the oven to 450°F.
- In a medium, oven-safe pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the pork
- Pat the pork dry and drizzle with oil; rub with the curry paste and S&P.
- In the reserved pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, 12 to 15 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan and let rest before slicing.
Make the slaw
- Meanwhile, peel and medium-dice the watermelon radish.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the watermelon radish and cabbage; toss well.
Make the vinaigrette
- Juice the lime.
- In a small bowl, combine the peanut butter, honey, lime juice, 2 tbsp water (double for 4 portions) and S&P.
- Heat the reserved pan on medium.
- Add the peanut-lime mixture and cook, whisking often, scraping up any browned bits, 1 min., until combined.
- If the sauce seems thick, gradually add 2 tbsp water (double for 4 portions), until you achieve your desired consistency.
Prepare the cilantro
- Meanwhile, pick the cilantro leaves off the stems.
Plate your dish
- Divide the slaw and pork between your plates.
- Drizzle the slaw with the vinaigrette.
- Garnish the pork with the peanuts and cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
