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🍽️ Wok Pork Tenderloin with Green Asparagus and Rice

481 kcal · 30 min · 4 servings

Ingredients

• jasmine rice 300 g
• salt pinch
• pork fillet 600 g
• green asparagus 1 bunch
• spring onions 1 bunch
• garlic cloves 1 pc.
• organic limes 1 pc.
• sunflower oil 4 tbsp
• soy sauce 4 tbsp
• cayenne pepper pinch
• vegetable broth 100 ml

Instructions

1. 1. Put the rice in a pot and cover it with about 450 ml of salted water.
2. 2. Bring the water to a boil and cook the rice for about 10 minutes until it is soft.
3. 3. Rinse the pork tenderloin under running water and pat it dry with a kitchen towel.
4. 4. Slice the pork tenderloin into pieces about ½ cm thick.
5. 5. Wash the green asparagus and peel the lower third of the stalks.
6. 6. Cut the asparagus diagonally into bite-sized pieces.
7. 7. Clean the spring onions and trim off the tough ends.
8. 8. Slice the spring onions into thin rings.
9. 9. Peel the garlic and chop it finely.
10. 10. Cut the lime in half and squeeze out the juice.
11. 11. Heat 2 tablespoons of oil in a wok or large pan over high heat.
12. 12. Fry the pork tenderloin for about 3–4 minutes.
13. 13. Add the chopped garlic to the pan.
14. 14. Season the meat with 2 tablespoons of soy sauce and cayenne pepper.
15. 15. Remove the meat from the pan and set it aside.
16. 16. Heat another 2 tablespoons of oil in the wok over high heat.
17. 17. Stir-fry the asparagus and spring onions for about 3 minutes.
18. 18. Add soy sauce and broth to the pan.
19. 19. Season the mixture with cayenne pepper and the lime juice.
20. 20. Return the pork tenderloin to the wok.
21. 21. Let everything simmer briefly and adjust the seasoning if needed.
22. 22. Plate the pork tenderloin and asparagus.
23. 23. Serve the dish together with the rice.

Nutrition per serving

• kcal: 481
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 63 g