• 150g Pork Tenderloin Pork Tenderloin, roasted
• 150g jasmine rice Jasmine Rice, boiled
• 80g spinach Spinach, raw
• 80g mushrooms Mushrooms
• 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 mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

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 mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine 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.