Pork Tenderloin

Serving Size100 g
per serve%
Energy682 kj
163 kcal
Fat4.77g
Saturated Fat1.646g
Monounsaturated Fat1.914g
Polyunsaturated Fat0.407g
Carbohydrates0g
Sugar0g
Fibre0g
Protein27.91g
Salt0.94g
Cholesterol78mg
Potassium433mg

Cooking Idea

Ingredients
1 tbsp vegetable oil
bunch of spring onions, sliced
small bunch of coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can of light coconut milk
175g pack of baby corn
juice 1 lime
steamed jasmine rice, to serve

Method

STEP 1
Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.

STEP 2
Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

STEP 3
Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with coriander leaves and rice.