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Low carb, ready in 15 min!
Ready in 15 minutes

Apricot-Cashew Pork Tenderloin

with Sautéed Mushrooms, Asian Greens & Peanuts

Cooking time

15 minutes




480 /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 greens, under a shower of peanuts.

We will send you:

  • 340g Pork tenderloin (high-protein serving)
  • 225g Asian greens (yu choy or gai lan)
  • 15ml Minced garlic
  • 225g Sliced mushrooms
  • 25g Chopped peanuts
  • 25g 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: Peanuts, Sesame, Soy, Sulphites, Cashews, Wheat

You will need:

Medium pan
Large pan
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
4 g
1040 mg
Total Carb
28 g
13 g
48 g
5 g
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Start the pork
In a medium pan, heat a generous drizzle of oil on medium. Pat the pork dry with paper towel; season with ½ the spices and S&P. Cook, turning occasionally, 6 to 8 min., until seared.
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Start the vegetables
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Sauté the mushrooms, 2 to 3 min., until beginning to brown; season with S&P.
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Finish the vegetables
Remove the stem ends of the gai lan; halve lengthwise, then crosswise. To the pan of mushrooms, add the gai lan, 2 tbsp water (double for 4 portions) and the peanuts. Sauté, 3 to 4 min., until the water has evaporated and the vegetables are tender; season with the remaining spices.
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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, 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.
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Plate your dish
Divide the pork and vegetables between your plates. Spoon the sauce over the pork. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.