Coconut Peanut Pork Loin Preparation

This creamy Thai-inspired dish is loaded with flavor thanks to lemongrass, ginger, and lime. **Meal cannot be made nut free**

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Coconut Peanut Pork Loin Preparation

Included Ingredients

Pork, coconut milk, lime juice, peanut butter, seasonings, tamari sauce, sugar.

Groceries Needed

  • Rice or ramen noodle of choice
  • Fresh lime juice
  • Crushed peanuts
  • Cornstarch
  • Vegetable side of choice

Optional Additions

  • Garlic (for stronger flavor)
  • Ginger (for stronger flavor)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over rice or ramen noodles with vegetable of choice. Top with crushed peanuts and fresh lime juice.

Alternative Serving Instructions:

Thai Quinoa Pork Protein Bowl

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in ovenproof baking dish, cover and bake at 350F for 1 1/2-2 hours or to an internal temperature of 165 F. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 145 F, natural pressure release. May add up to ¼ cup liquid before cooking to bring up to pressure. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 145° F. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic| ¼ tsp

Ginger| ¼ tsp

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 145° F. Remove pork and shred. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Pressure Cooker

Cook on manual for 40 minutes, or to an internal temperature of 145° F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure. Remove pork and shred. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic| ½ tsp

Ginger| ½ tsp

Salt and pepper, to taste

Nutrition Facts

Serving Size | 3/4 cup

416 Calories | 26g Total Fat | 8g Carbs | 2g Fiber | 38g Protein | 5g Sugars | 16g Sat. Fat | 443mg Sodium

Allergens: Corn, soy, peanut. Your meal package will identify if substitutions have been made. **Meal cannot be made nut free**

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.