Thai Inspired Pork Tenderloin With Butternut Squash
I wanted a change from traditional roast pork for a Sunday lunch and tenderloin is so versatile and budget friendly. Butternut squash is also such a lovely alternative to potatoes and goes so well with my two favourite ingrediants - Chilli & Coriander. Enjoy #mycookbook
Thai Inspired Pork Tenderloin With Butternut Squash
I wanted a change from traditional roast pork for a Sunday lunch and tenderloin is so versatile and budget friendly. Butternut squash is also such a lovely alternative to potatoes and goes so well with my two favourite ingrediants - Chilli & Coriander. Enjoy #mycookbook
Open in Cookpad AppSteps
- 1
Firstly to make your marinade, mix your peanut butter, garlic, red wine vinegar, honey, soy, and 1 chilli, blitz and cover your pork for at least 2hrs.
- 2
Once your pork has marinated - sear in a pan on all sides and add to a roasting tray with the remainder on the marinade the red onions and butternut squash and pop in the oven on 180 for 20 mins.
- 3
Next, slice into match sticks all your salad ingrediants, and place on a platter to one side.
- 4
When your pork is just cooked through allow it to rest for 5/10 mins.
- 5
On the other side of your platter place the squash and the red onions and in the middle lay your pork. Pour over the juices that it has been cooking in. Sprinkle with more coriander, peanuts and sliced chilli and serve.
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