Thai Peanut Pork Tenderloin with Snow Peas and Sticky Rice

INGREDIENTS

• 1 1/2 cups white rice
• 3 cups water
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Bring water and rice to a boil.
2. Reduce to low, cover, and let simmer for 20 minutes. If you are using brown jasmine, follow the package instructions for cooking times.
3. Remove cover and fluff with a fork.

Nutritional Information

INGREDIENTS

• 1 1/2 pound pork tenderloin
• 1 cup light coconut milk
• 1/2 cup peanut butter, crunchy or smooth
• 1/4 cup low sodium soy sauce
• 3 tablespoons lime juice
• 3 tablespoons brown sugar
• 2-3 cloves garlic, pressed

DIRECTIONS

1. In a small bowl, combine coconut milk, peanut butter, soy sauce, lime juice, sugar, and garlic. Set aside.
2. Preheat oven to 450.
3. Place the upper rack in the upper position.
4. Line a baking sheet with foil. If you have a cast iron grated grill pan, place it in the center of the sheet.
5. Put the baking sheet and grill pan in the oven to heat while you prepare the tenderloin.
6. Trim silver skin from tenderloin and slice in half length-wise.
7. Baste tenderloin with 1/2 of the peanut sauce.
8. Roast for 8 minutes, flip, and roast another 8-10 minutes or until barely pink in the center.
9. Let tenderloin rest for about 5 minutes and then slice and serve with remaining peanut sauce.

Nutritional Information

INGREDIENTS

• 1 pound snow peas
• 1 tablespoon olive oil
• kosher salt and pepper, to taste

DIRECTIONS

1. Sauté peas in olive oil over medium high heat until they begin to brown slightly on the edges and are bright green.
2. Season with salt and pepper if desired.

Nutritional Information