Spiced Pork Tenderloin & Peanut Sauce

Preheat the grill to a high heat, then boil a kettle

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain the rice, return to the pot and cover until serving

Meanwhile, cut the broccoli into quarters, lengthways

Cut each quarter again so that you end up with broccoli wedges, then add them to a baking tray (use tin foil to avoid mess)

Drizzle with vegetable oil and season with a generous pinch of salt and pepper

Put the tray directly under the grill for 12-15 min or until softened and nicely charred

Meanwhile, peel and finely chop (or grate) the garlic

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Remove the coconut cream from the sachet[s] and chop it roughly, then dissolve the coconut cream in 250ml [500ml] boiled water – this is your coconut stock

Cut the lime[s] in half

Combine the curry powder and a generous pinch of salt and pepper in a mixing bowl

Add the pork tenderloins and coat them all over in the spice 

Heat a wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the pork and cook for 2 min, turning occasionally so that each side has been seared, then add a generous splash of water (to cover the base of the pan)

Cook, covered, for another 8-10 min, turning once half way, then transfer to a clean board and keep the pan

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the garlic, ginger & chilli flakes (can't handle the heat? Go easy!) & cook for 30 sec, then add the coconut stock, peanut butter, soy sauce, 1 tsp [2 tsp] sugar & the juice of 1/2 [1] lime & whisk until smooth

Cook for 3-4 min until thickened, then remove from the heat – this is your peanut sauce

Chop the coriander finely, including the stalks 

Stir most of the chopped coriander through the cooked rice (keep the rest for garnish) and season generously with salt – this is your coriander rice

Once rested, slice the curried pork finely and pour any resting juices and pan juices into the peanut sauce