Calorie-Wise: Apricot-Cashew Pork Tenderloin
with Sautéed Mushrooms, Gai Lan & Peanuts
Cooking time
15 minutes
Servings
2/4
Calories
520 /serving
Around the world in 15 minutes! This recipe pulls a little from here, a little from there, to create an enticing meal that’ll spark your curiosity but won’t spike your carbs. The sauce is a nifty mix of apricot preserves for sweet fruity action and cashew butter for nutty richness, along with ponzu and garlic for an Asian accent. It coats tender slices of pan-cooked pork tenderloin, flanked by sesame-spiced mushrooms and gai lan sautéed with peanuts.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 225g Sliced mushrooms
- 25g Chopped peanuts
- 30g Cashew butter
- 30ml Ponzu lime sauce
- 30g Apricot preserves
- 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)
Contains: Cashews, Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
29 g
Sugars
13 g
Protein
49 g
Fibre
5 g
Preparation
Start the pork
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork and cook, turning occasionally, 6 to 8 min., until partially cooked.
Start the vegetables
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 2 to 3 min., until beginning to brown; season with S&P.
Finish the vegetables
Remove the bottom inch of the gai lan stems; halve lengthwise, then crosswise. To the pan of mushrooms, add the gai lan, peanuts and 2 tbsp water (double for 4 portions). Sauté, 3 to 4 min., until the water has evaporated and the vegetables are tender; season with the remaining spices.
Finish the pork & make the sauce
Reduce the pan of pork to medium-low. Add the ponzu, garlic, apricot preserves, cashew butter and ¼ cup water (double for 4 portions). Cook, partially covered, occasionally spooning the sauce over, 4 to 6 min., until the pork* is cooked through and coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the pork and vegetables between your plates. Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
