| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pork tenderloin (about 1 1/4 pounds)
- 1 tablespoon plus 2 teaspoons chili-garlic sauce, plus more for serving
- 3/4 cup quinoa
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/3 cup crunchy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon grated lime zest, plus 2 tablespoons fresh lime juice
- 1 cup frozen shelled edamame, thawed
- 1 large carrot, shaved into ribbons with a vegetable peeler
- 2 cups bean sprouts
- 1 cup fresh cilantro
Instructions
- Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs.
- Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest.
- Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
- Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro.
Nutrition Facts
| Calories | 500 |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 79 milligrams |
| Sodium | 862 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 7 grams |
| Protein | 44 grams |
| Sugar | 9 grams |
Reviews
This was very good. I added a little extra lime juice & zest. Otherwise followed directions. Next time I will make 1 1/2 times the sauce. Will definitely make again.
This dish went together very quickly. I did not salt or pepper the pork and it was still well balanced without that. The pork also cooked more quickly than was listed here. Definitely use a thermometer. The only other slight variation I made: the sauce seemed too thick to drizzle so I thinned it with a little bit of hot water. It was very good.