Sweet and Spicy Pork Tenderloin with Carrot Mash
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 379.5
- Total Fat: 15.3 g
- Cholesterol: 98.8 mg
- Sodium: 1,323.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.9 g
- Protein: 39.4 g
View full nutritional breakdown of Sweet and Spicy Pork Tenderloin with Carrot Mash calories by ingredient
Introduction
Low fat, low carb, sticky pork and soft carrot mash. Low fat, low carb, sticky pork and soft carrot mash.Number of Servings: 2
Ingredients
-
250g Pork tenderloin, fat removed
0.5 cup Chopped scallions
Mash:
3 Large Carrots
1 tsp Cumin
Sauce:
1 tbsp Sweet chilli sauce
2 tbsp Light soy sauce
1 tbsp Oyster sauce
1.5 tbsp Ketchup
2 tsp Sesame oil
0.25 cup Water
Tips
Adjust the seasoning of the mash and sauce proportions to your taste. Add chilli or brown sugar to make it sweeter or spicier. Also goes well with sweet potato, swede, turnip, parsnip or any other root vegetable mash. Just leave out the oil and/or butter and it remains healthy if a little more carb heavy.
Directions
1. Peel and dice the carrots and add them to a pan of salted boiling water. Add stock to the water for extra flavour if desired.
2. Mix all the sauce ingredients together.
3. Divide the pork into one inch slices and add to a hot frying pan with a dash of oil. Cook for only a minute to ensure the pork remains tender. These slices are very thin they do not require much cooking. Remove the pork from the pan and set aside.
4. Add the sauce to the pan and simmer on a low heat for a couple of minutes. The sauce should begin to thicken. Add some cornflour mixed in water if it doesn't thicken to your liking. Turn off once desired consistency is reached.
5. The carrots should be soft enough to mash by now. Drain them thoroughly and add salt, pepper and a tsp of crushed cumin seeds or half a tsp of ground cumin. Mash well but don't fuss too much, it is lovely with a few chunky bits in.
6. Return the pork to the saucey pan and turn on the heat. Warm up until the sauce begins to bubble once again and all the meat is coated.
7. Serve the pork and drizzle the sauce over a hefty smoosh of mashed carrot. Scatter the scallions over the top for a burst of colour and freshness. Enjoy.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BAROONIE.
2. Mix all the sauce ingredients together.
3. Divide the pork into one inch slices and add to a hot frying pan with a dash of oil. Cook for only a minute to ensure the pork remains tender. These slices are very thin they do not require much cooking. Remove the pork from the pan and set aside.
4. Add the sauce to the pan and simmer on a low heat for a couple of minutes. The sauce should begin to thicken. Add some cornflour mixed in water if it doesn't thicken to your liking. Turn off once desired consistency is reached.
5. The carrots should be soft enough to mash by now. Drain them thoroughly and add salt, pepper and a tsp of crushed cumin seeds or half a tsp of ground cumin. Mash well but don't fuss too much, it is lovely with a few chunky bits in.
6. Return the pork to the saucey pan and turn on the heat. Warm up until the sauce begins to bubble once again and all the meat is coated.
7. Serve the pork and drizzle the sauce over a hefty smoosh of mashed carrot. Scatter the scallions over the top for a burst of colour and freshness. Enjoy.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BAROONIE.