Thai-style pork tenderloin with vegetables and rice
Strips of pork tenderloin, quickly fried and simmered for a few minutes in a smooth coconut sauce with leek, pepper, broccoli, ginger, garlic and chilli, finished with lime and coriander. Served with brown rice. The usual version has full-fat coconut milk and a splash of Greek-style yoghurt in the sauce; light coconut milk gives the same flavour.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 34 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 500 gPork tenderloin
- to tasteSalt
- to tasteBlack pepper
- 1 tbspRapeseed oil, for frying
- 1Leek
- 1Bell pepper, red
- 250 gBroccoli
- 2 clovesGarlic
- 1Chili, red, deseeded
- 1 tbspGinger, finely grated
- 1 cubeBeef stock, cube
- 2 ½ dlLight coconut milk
- 1Lime, zest and juice
- ½Coriander, pot
On the side
- 3 dlBrown rice, ideally brown jasmine rice
Method
- Measure the rice and water into a saucepan as the packet says, add a little salt and bring to the boil.
- Simmer the rice under a lid over a low heat for about 25 minutes, until tender.
- Cut the pork into thin strips. Rinse and slice the leek, cut the pepper into strips and break the broccoli into small florets. Peel and slice the garlic and thinly slice the chilli.
- Heat the oil in a wok or large frying pan and brown the pork over a high heat for 3–4 minutes. Season with salt and pepper and lift it onto a plate.
- Stir-fry the leek, pepper, broccoli, garlic, chilli and ginger in the same pan for 3–4 minutes. Crumble in the stock cube.
- Pour in the coconut milk and bring to the boil. Return the pork and heat through for 2 minutes. Season with the lime zest, lime juice and salt.
- Serve the pork with the rice, scattered with roughly chopped coriander.
The cost is estimated from Swedish grocery prices.
