Light Peanut Satay Pork Tenderloin with Brown Rice, Tenderstem & Mangetout
Big flavour, sensible numbers. This Indonesian plate pairs pork tenderloin with brown rice for 53g protein and roughly 621 kcal.
Ingredients
- 150g Pork Tenderloin
- 120g brown rice
- 80g tenderstem broccoli
- 80g mangetout
- 40g peanut satay sauce
- 15g juice of ½ lime
- 5g soy sauce
- 10g peanuts
Method
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1
Prep everything first: wash and trim the tenderstem and mangetout, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.
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5
Meanwhile, steam or stir-fry the tenderstem and mangetout for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the peanuts.
Tap ingredients and steps to tick them off as you cook.