Well my wonderful husband was at it again last night with not only cooking for me, but with coming up with a new dish. He knows how much I love Thai cuisine and that I prefer pork over chicken, especially if it’s pork tenderloin. This dish took him about 25 minutes to prepare and cook. It is packed with veggies, nutrients and explodes with tastes that will surely keep your pleasure receptors happy. 🙂
Hey, if he can cook a full meal for me after working all day, and going to the gym, then so can you. Remember you have to just want to. Two years ago, there would have been no way that he would have come home and said: “honey, can I cook tonight?” He made the mental leap and changed his relationship to food.
This ranks as one of my most favorite dishes. Thank you my love!
|Ingredients1 1/4 pounds Pork Tenderloin sliced
1 1/2 tablespoons Coconut oil
1/2 cup Green onion
3 tablespoons Almond Butter
1/2 cup Coconut milk
5 Thai Chili chopped
1 teaspoon Fish Sauce
3 teaspoons Sesame Oil
2 cups Broccoli florets only
2 Bell pepper sliced
2 pinch Sea salt
1 teaspoon Ginger grated
Mix 3 tbsp Almond Butter, Thai Chillis, 1 tsp Fish sauce, 2 tsp Sesame Oil, and 1/2 Cup of Coconut Milk in a small bowl until perfectly blended and smooth.
In non-stick wok add Broccoli and Bell Peppers along with a 1/4 cup of water and cook on medium-high heat for about 6-8 minutes.
While the veggies are getting cooked begin the pork preparation.
In a Cast Iron Skillet cook Green Onions, Ginger, and Coconut Oil on high heat for 3 minutes or until onions begin to brown.
Add thinly sliced pork (¼ inch slices) for 3-5 minutes or until pork is golden browned on both sides. Be careful not to overcook it, as you’ll steam the pork for a few more minutes with the veggies.
Once the pork is browned add all the ingredients from the cast iron skillet to the work and stir in all of the almond sauce. Cover and simmer for about 10 minutes on low.