Asian Pork Tenderloin
Pak Choi is a member of the cabbage family and very popular in Chinese dishes. It's also very low in calories and packed full of vitamins and minerals. Sesame seeds have been grown for their oil for over 3000 years, making them the oldest known oil crop.
Ingredients for 2 people
You'll also need
Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 with an oven-proof dish inside
Seperate the greens from the whites of the pak choi and discard the bases
Trim any large chunks into bite-size pieces (keep the greens a bit large as they wilt)
Peel the ginger and chop finely
Cut away the stem(s) from the chilli(es), deseed and chop finely
Combine the soy, tamarind, honey, sesame oil, 1 tsp (2 tsp) of sugar and 3 tbsp (6 tbsp) of water
Mix well and set aside as the sauce for step 8
Add 1-2 tbsp of vegetable oil to a pan on a high heat
Once the oil is hot, sear the pork for 2 min on each side, or until browned all over
Add the chilli (careful, adjust the amount to your preferred hotness) and ginger to the pan and cook for 30 sec or until fragrant, stirring frequently
Once the oil is hot, sear the pork for 2 min on each side, or until browned all over
Place the pork dish in the oven and cook for 8-10 min, or until cooked through, flipping half way
Remove the heated dish from the oven
Transfer the pork, chilli and ginger into the dish
Keep the pork pan (used in step 7)
Place the pork dish in the oven and cook for 8-10 min, or until cooked through, flipping half way
Meanwhile, add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to a boil
Once boiling, lower the heat and simmer covered for 15-20 min or until the water is absorbed
Check to prevent over-cooking and once done, set aside until serving
Once the pork is done, remove the dish from the oven, cover well and allow to rest until ready to serve
Meanwhile, return the pork pan to a high heat
Add the whites of the pak choi and cook for 3 min, or until sweating, stirring occassionally
Add 3-4 tbsp of water to the pan, then the green tops, and cook for 2 min, or until tender
Move the pok choi to a plate and season to taste
Reserve the pan for step 8
Add the tamarind sauce to the pak choi pan and reduce by half on a high heat, or to desired taste and thickness
Tip: the sauce will intensify in flavour the longer it reduces
Slice the pork thinly and serve with rice, pak choi, and spoonfulls of the sauce (and any leftover pork juices)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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