• 150g Pork Tenderloin Pork Tenderloin, roasted
• 130g egg noodles Egg Noodles, boiled
• 80g spinach Spinach, raw
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the spinach and tenderstem, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 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.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

   Meanwhile, steam or stir-fry the spinach and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the peanuts.

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