Mixed Vegetables in Spicy Peanut Sauce

Here’s one way to get kids to eat their vegetables, so long as they don’t have peanut allergies – cook them in a spicy sauce made from peanut butter and add a garnish of chopped roasted peanuts. All you need to add is some steaming rice or brown rice noodles.

• Island Pork

  2015-10-27 20:01:21

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  Ingredients

  1. THE SUPERB FLAVOR OF JERK PORK - The perfect dinner for a summer's day. THIS RECIPE LOOKS INVOLVED BUT IT'S NOT.
  2. INGREDIENTS
  3. Pork
  4. 2 tsp. salt 10 mL
  5. 1⁄2 tsp. black pepper 2 mL
  6. 1 tsp. ground cumin 5 mL
  7. 1 tsp. chili powder 5 mL
  8. 1 tsp. cinnamon 5 mL
  9. 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
  10. 2 Tbsp. olive oil 30 mL
  11. Glaze
  12. 1 cup packed dark brown sugar 250 mL
  13. 2 Tbsp. finely chopped garlic 30 mL
  14. 1 Tbsp. Tabasco 15 mL
  15. Vinaigrette
  16. 3 Tbsp. fresh lime juice 45 mL
  17. 1 Tbsp. fresh orange juice 15 mL
  18. 1 Tbsp. Dijon mustard 15 mL
  19. 1 tsp. curry powder 5 mL
  20. 1⁄4 tsp. black pepper 1 mL
  21. 1⁄2 cup olive oil 125 mL
  22. Salad
  23. 3 Navel oranges, peeled, white 3
  24. pith removed
  25. 6 cups baby spinach, trimmed 1.5 L
  26. 4 cups thinly sliced Napa cabbage 1 L
  27. 1 red pepper, in thin strips 1
  28. 1⁄2 cup golden raisins 125 mL
  29. 2 firm-ripe avocados, peeled & 2
  30. cut diagonally into thin slices

  Instructions

  1. INSTRUCTIONS
  2. To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
  3. To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
  4. To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
  5. For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
  6. To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
  7. in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.

  By Best of Bridge

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