Coconut-Spiked Pork with Quinoa and Peanuts Recipe

Name: Coconut-Spiked Pork with Quinoa and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 (375 mL) cups reduced-sodium chicken or vegetable stock or water; 1/2 cup (125 mL) coconut milk; 1/4 cup (50 mL) dry-roasted peanuts; 1 tbsp (15 mL) olive oil; 12 oz (375 g) pork tenderloin, thinly sliced; 2 leeks, white part only, cleaned and sliced (see Notes); 4 cloves garlic, minced; 1 chile pepper, minced (see Notes); 2 tsp (10 mL) ground cumin; 1/2 tsp (2 mL) salt; Freshly ground black pepper; 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice; 1 cup (250 mL) quinoa, rinsed and drained; 1 cup (250 mL) sliced green beans

Servings: persons

1 1/2 (375 mL) cups reduced-sodium chicken or vegetable stock or water
1/2 cup (125 mL) coconut milk
1/4 cup (50 mL) dry-roasted peanuts
1 tbsp (15 mL) olive oil
12 oz (375 g) pork tenderloin, thinly sliced
2 leeks, white part only, cleaned and sliced (see Notes)
4 cloves garlic, minced
1 chile pepper, minced (see Notes)
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) salt
Freshly ground black pepper
1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
1 cup (250 mL) quinoa, rinsed and drained
1 cup (250 mL) sliced green beans

1
In a blender, combine stock, coconut milk and peanuts.
2
Process until smooth.
3
Set aside.
4
In a skillet, heat oil over medium-high heat for 30 seconds.
5
Add pork, in batches if necessary, and cook until lightly browned, about 1 minute per side.
6
Transfer to a plate and set aside.
7
Add leeks to pan and cook, stirring, until softened, about 5 minutes.
8
Add garlic, chile pepper, cumin, salt and black pepper to taste and cook, stirring, for 1 minute.
9
Add tomatoes with juice and reserved peanut mixture and bring to a boil.
10
Stir in quinoa and green beans and return to a boil.
11
Reduce heat to low.
12
Stir in pork and any accumulated juices.
13
Cover and simmer until quinoa is tender, about 20 minutes.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 (375 mL) cups reduced-sodium chicken or vegetable stock or water, 1/2 cup (125 mL) coconut milk, 1/4 cup (50 mL) dry-roasted peanuts, 1 tbsp (15 mL) olive oil, and more.

Yes, Coconut-Spiked Pork with Quinoa and Peanuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Spiked Pork with Quinoa and Peanuts

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