Vegetable stir-fry with whole pork tenderloin

Recipe for a fibre-rich stir-fry served with pork tenderloin cooked whole, and rice.

Course Main course

Cuisine Asian

Nøgleord Stir fry

Total Time 30

Servings servings

Calories 1098kcal

Trim the tenderloin of sinew and any silverskin, and season with salt and pepper.
Heat a frying pan and fry the tenderloin in a little oil over a medium heat until it is golden on all sides and has a core temperature of about 62-65°C.
Then leave it to rest on a chopping board for 5-8 minutes.

Prepare the vegetables. Halve the courgette and cut it into slices. Remove the seeds if the seedy core is large.
Cut the onions into wedges and the mushrooms into slices, cut the pepper into dice or strips, and divide the broccoli into florets.
Pour boiling water over the broccoli, then rinse it in plenty of cold water so it cools completely. That way it keeps its bright green colour.
Leave the florets to dry well on a tea towel.
Mix the ingredients for the stir-fry sauce and set it aside.
Heat a frying pan and toast the cashew nuts in the oil over a medium heat until they are golden on both sides. Set them aside on a piece of kitchen paper.
In the same pan, fry the mushrooms for a couple of minutes over a high heat, – adding a little more oil if needed.
Then add the broccoli, pepper, red onion and courgette and fry for another 3-4 minutes, still over a high heat.
Add the drained chickpeas and the toasted cashew nuts, and pour the stir-fry sauce over. Heat through for another couple of minutes, then take the pan off the heat.
The vegetables should be crisp and still have plenty of bite.

Cut the tenderloin into thick slices and serve it with boiled rice and plenty of crisp stir-fried vegetables.
Top with spring onions, fresh chilli or sesame seeds, if you like.