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Asian Pork Tenderloin

Asian Pork Tenderloin

Rating
4.5rating out of 5

(503 reviews from our customers)

Prep Time

40 min

Cuisine

Chinese

Use within

5-6 days

Pak Choi is a member of the cabbage family and very popular in Chinese dishes. It's also very low in calories and packed full of vitamins and minerals. Sesame seeds have been grown for their oil for over 3000 years, making them the oldest known oil crop.

Prep Time

40 min

Cuisine

Chinese

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-chilli
1 red chilli
fresh-ginger
15g root ginger
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Pak-choi
250g pak choi
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloins
honey-pot
1 honey pot (28g)
Tamarind
1 tbsp tamarind paste
basmati-rice
150g basmati rice
Sesame-oil
1 tbsp toasted sesame oil †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 200g pak choi
  • 2 x 125g British pork tenderloin
  • 1 honey pot (25g)
  • 1 tamarind paste sachet (15g)
  • 130g basmati rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 634 kJ
150 kcal
2151 kJ
509 kcal
Fat
of which saturates
3 g
0.5 g
10 g
1.8 g
Carbohydrate
of which sugars
21.5 g
4.1 g
72.7 g
13.8 g
Fibre 1.2 g 3.9 g
Protein 10.4 g 35.1 g
Salt 0.47 g 1.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
15g fresh root ginger
ginger
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
200g pak choi
pak choi
2 x 125g British pork tenderloin
pork (100%)
1 honey pot (25g)
blossom honey
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
130g basmati rice
basmati rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
Allergens
  • Allergens highlighted by † (gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 with an oven-proof dish inside

Seperate the greens from the whites of the pak choi and discard the bases

Trim any large chunks into bite-size pieces (keep the greens a bit large as they wilt)

2

Peel the ginger and chop finely

Cut away the stem(s) from the chilli(es), deseed and chop finely

Combine the soy, tamarind, honey, sesame oil, 1 tsp (2 tsp) of sugar and 3 tbsp (6 tbsp) of water

Mix well and set aside as the sauce for step 8

3

Add 1-2 tbsp of vegetable oil to a pan on a high heat

Once the oil is hot, sear the pork for 2 min on each side, or until browned all over

Add the chilli (careful, adjust the amount to your preferred hotness) and ginger to the pan and cook for 30 sec or until fragrant, stirring frequently

Once the oil is hot, sear the pork for 2 min on each side, or until browned all over

Place the pork dish in the oven and cook for 8-10 min, or until cooked through, flipping half way

4

Remove the heated dish from the oven

Transfer the pork, chilli and ginger into the dish

Keep the pork pan (used in step 7)

Place the pork dish in the oven and cook for 8-10 min, or until cooked through, flipping half way

5

Meanwhile, add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to a boil

Once boiling, lower the heat and simmer covered for 15-20 min or until the water is absorbed

Check to prevent over-cooking and once done, set aside until serving

6

Once the pork is done, remove the dish from the oven, cover well and allow to rest until ready to serve

Meanwhile, return the pork pan to a high heat

Add the whites of the pak choi and cook for 3 min, or until sweating, stirring occassionally

7

Add 3-4 tbsp of water to the pan, then the green tops, and cook for 2 min, or until tender

Move the pok choi to a plate and season to taste

Reserve the pan for step 8

8

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Add the tamarind sauce to the pak choi pan and reduce by half on a high heat, or to desired taste and thickness

Tip: the sauce will intensify in flavour the longer it reduces

Slice the pork thinly and serve with rice, pak choi, and spoonfulls of the sauce (and any leftover pork juices)

Enjoy!

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