Paleo
Curried Pork Tenderloin
Watermelon Radish Slaw & Warm Peanut Vinaigrette
500 cals
25 mins
Description
These colourful paleo plates need no filter. Bright pink watermelon radish peeks out from a kale slaw. It's liberally drizzled with a warm vinaigrette, satiny with peanut butter. Juicy pork tenderloin is roasted in Thai yellow curry and garnished with peanuts and cilantro.
Contains:
Peanuts
Ingredients
for 2 servings
(Double for 4 portions)
340g Canadian-raised pork tenderloin (high-protein serving)
14g Cilantro
120g Chopped kale
150g Shredded cabbage
1 Lime
1 Watermelon radish
18g Mild yellow curry paste
30g Peanut butter
25g Chopped peanuts
7g Honey
Nutrition
Total fat | 24g |
Saturated Fat | 4g |
Sodium | 720mg |
Total carbs | 27g |
Sugar | 11g |
Protein | 49g |
Fibres | 9g |
Recipe Instructions
Step 1: Toast the peanuts
- Preheat the oven to 450°F.
- In a medium, oven-safe pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Step 2: Cook the pork
- Pat the pork dry and drizzle with oil; rub with the curry paste and S&P.
- In the reserved pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, 12 to 15 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan and let rest before slicing.
- Chicken breasts: 6 to 8 min. per side, on medium-high.
Step 3: Make the slaw
- Meanwhile, peel and medium-dice the watermelon radish.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the watermelon radish and cabbage; toss well.
Step 4: Make the vinaigrette
- Juice the lime.
- In a small bowl, combine the peanut butter, honey, lime juice, 2 tbsp water (double for 4 portions) and S&P.
- Heat the reserved pan on medium.
- Add the peanut-lime mixture and cook, whisking often, scraping up any browned bits, 1 min., until combined.
- If the sauce seems thick, gradually add 2 tbsp water (double for 4 portions), until you achieve your desired consistency.
Step 5: Prepare the cilantro
- Meanwhile, pick the cilantro leaves off the stems.
Step 6: Plate your dish
- Divide the slaw and pork between your plates.
- Drizzle the slaw with the vinaigrette.
- Garnish the pork with the peanuts and cilantro. Bon appétit!