Spiced pork tenderloin & peanut sauce | #foodiefriday 

Amy triedtested Gousto so I gave it a go as well. As you know, i love trying recipe and this one is courtesy of Gousto

Ingredients :

  • 1 broccoli
  • 1 flecked coconut cream sachet 50g
  • 1 tbsp curry powder
  • 1 lime
  • 2 peanut butter pots (52 ml)
  • 2 x 100g British pork tenderloins
  • 2 soy sauce sachets (16ml)
  • 1 knob of fresh root ginger
  • 2 garlic cloves
  • 1/2 tsp fiery chilli flakes
  • 20g fresh coriander
  • 130g wholegrain rice


    1. Rinse the rice, add it to a pot with plenty of cold water and bring to a boil over a high heat. Once boiling, reduce the heat to medium and cook for 20-25 minutes or until tender. Once cooked, drain the rice and cover until serving. 
    2. Cut the broccoli into quarters and put them in a baking tray. Drizzle with oil and season with pinch of salt and pepper. Put the tray under the grill for 12-15 minutes or until softened. ( I grilled some broccoli and steamed some as I’m not sure with it being grilled. In the end, I prefer the steamed broccoli than the grilled one so it’s your choice )
    3. Finejy chop garlic and ginger. Dissolve the coconut cream in 250ml ( 500ml ) boiled water. This is your coconut stock. Cut the line in half.
    4. Combine the curry powder and a pinch of salt in a mixing bowl. Add the pork tenderloins and coat them all over in the spice. 
    5. Hear a non stick pan with a drizzle of vegetable oil over a high. Once hot, add the pork and cook for 2 min, turning occasionally so that each side has been seared, then add generous water to cover the base of the pan.
    6. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the garlic, ginger and chilli flakes and cook for 30 sec, then add the coconut stock, peanut butter, soy sauce, 1 tsp (2 tsp) sugar and the juice of 1/2 (1) lime and whisk until smooth. Cook for 3-4 min until thickened then remove from the heat. This is your peanut sauce. 
    7. Chop the coriander finely including the stalks. Stir the chopped coriander through the cooked rice ( keep the rest for garnish ) and season with salt. This is your coriander rice. Once rested, slice the curried pork finely and pour any resting juices and pan juices into the peanut sauce. 
    8. Serve the sliced curried pork over the peanut sauce, with the coriander rice and broccoli to the side. Garnish with the remaining lime and coriander and enjoy!
  1. Gousto recommended serving for this recipe is good for 2 people but it’s actually generous and will stretch up to 3-4 people.
  2. Gousto would be happy to offer an exclusive offer: £20 discount on each of 1st and 2nd Gousto orders, on any sized box, meaning the 1st & 2nd boxes could cost £7.49 each. The discount code to share is TORNADO
Mummy in a Tutu

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