Pork tenderloin on Asian vegetables

Name: Pork tenderloin on Asian vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Pointed cabbage; 150 g Carrots; 150 g Sweet peas; 125 g Shiitake mushrooms; 100 g Mung bean sprouts; 2 (250 g each) Pork fillets; 1 TEASPOON Sambal Oelek; 8 TABLESPOONS Soy sauce; 1 TEASPOON Sesame seed; 2 TABLESPOONS Sesame Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Pointed cabbage
150 g Carrots
150 g Sweet peas
125 g Shiitake mushrooms
100 g Mung bean sprouts
2 (250 g each) Pork fillets
1 TEASPOON Sambal Oelek
8 TABLESPOONS Soy sauce
1 TEASPOON Sesame seed
2 TABLESPOONS Sesame Oil

Directions

1
Clean cabbage, cut in half, remove stalk. Cut cabbage into strips. Clean, peel, wash and cut carrots into sticks. Wash and clean mangetouts. Clean and wash the shiitake and carve a cross on the cap.
2
Wash the sprouts and drain well. Mix the vegetables and place in a steamer basket. Wash the meat, dab dry. Mix Sambal Oelek with soy sauce. Spread the meat with it. Drip the rest of the sambal mixture onto the vegetables.
3
Put meat on top. Put the lid on the basket. In a pan that is slightly smaller than the basket so that it does not rest on the bottom, pour 1-2 fingers of water. Put the basket inside. (Food should not come into contact with the water.) Heat until the water boils and steam for about 20 minutes.
4
Check the water level once in a while, add water if necessary. Roast sesame seeds in a pan without fat. Mix with sesame oil. Remove the meat, cut into slices, place back on the vegetables and serve sprinkled with sesame oil.