Roasted Thai Peanut Sauce Pork Tenderloin with Brown Rice and Stir Fry Veggies
Meal prep is the way to go if you are balancing a crazy work and home schedule. This recipe offers a complete meal that is perfect for lunch during the week. Packed with nutrients and flavors that will give you plenty of energy to keep the day going.
In a small pan, add 2 cups of chicken stock, cover and heat to boiling. Once boiling pour in brown rice, stir once, cover with a tight fitting lid, reduce heat to low and simmer for 45 minutes. Do not open the lid or it will let moisture out and the rice won’t cook right. After 45 Minutes, remove from heat (keep the lid on) and allow to sit for another 15 Minutes.
Season pork tenderloin with salt and pepper to taste. Heat a large sauté pan and add ½ tsp olive oil. Brown the pork tenderloin on all sides. Set the pan aside, leaving any leftover pork/oil in the pan.
Line a cookie sheet with tin foil and spray with non-stick cooking spray. Place the pork tenderloin on the cookie sheet and bake at 500 degrees for 30 Minutes or until minimum internal temperature is 140 degrees. Take pork out of the oven and allow to rest for 10 minutes. While resting, the temperature of the meat will continue to rise to 145 degrees, the minimum safe internal temperature.
In a bowl, combine the powdered peanut butter, sugar, soy sauce, red pepper flakes and cayenne pepper. Starting with a ½ cup, stir in the chicken stock until smooth. Add more chicken stock a tablespoon at a time until you get the sauce consistency you prefer.
Using the same sauté pan used to brown the pork, heat over medium high heat and add vegetables. Sauté for about 10 minutes until tender but not overly soft.
In 5 containers, add 3-4 ounces of pork tenderloin, ½ cup brown rice, 1 heaping cup of vegetables and drizzle pork with 1/3 cup of peanut butter sauce. Enjoy!
Serving Size 4 oz pork, 1/2 cup brown rice, 1 cup veggies and 1/3 cup sauce
Servings 5
- Amount Per Serving
- Calories 450
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Sodium 364mg16%
- Total Carbohydrate 45g15%
- Dietary Fiber 6g24%
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a small pan, add 2 cups of chicken stock, cover and heat to boiling. Once boiling pour in brown rice, stir once, cover with a tight fitting lid, reduce heat to low and simmer for 45 minutes. Do not open the lid or it will let moisture out and the rice won’t cook right. After 45 Minutes, remove from heat (keep the lid on) and allow to sit for another 15 Minutes.
Season pork tenderloin with salt and pepper to taste. Heat a large sauté pan and add ½ tsp olive oil. Brown the pork tenderloin on all sides. Set the pan aside, leaving any leftover pork/oil in the pan.
Line a cookie sheet with tin foil and spray with non-stick cooking spray. Place the pork tenderloin on the cookie sheet and bake at 500 degrees for 30 Minutes or until minimum internal temperature is 140 degrees. Take pork out of the oven and allow to rest for 10 minutes. While resting, the temperature of the meat will continue to rise to 145 degrees, the minimum safe internal temperature.
In a bowl, combine the powdered peanut butter, sugar, soy sauce, red pepper flakes and cayenne pepper. Starting with a ½ cup, stir in the chicken stock until smooth. Add more chicken stock a tablespoon at a time until you get the sauce consistency you prefer.
Using the same sauté pan used to brown the pork, heat over medium high heat and add vegetables. Sauté for about 10 minutes until tender but not overly soft.
In 5 containers, add 3-4 ounces of pork tenderloin, ½ cup brown rice, 1 heaping cup of vegetables and drizzle pork with 1/3 cup of peanut butter sauce. Enjoy!
