Thai Peanut Pork Rub with Zucchini Noodles

Thai Pork over Zucchini Noodles

I’ve just purchased a spiral slicer. This week, I’ll be trying it out with zucchini for a Thai Pork Dish adapted from Low-Carb Meals in Minutes by Linda Gassenheimer. Since I’m only cooking for two, I like to cook once and serve twice, so I plan recipes that can transition from one supper to another. This dish will also be used again this week in an Asian Thai Salad.

Spiral Vegetable Slicer

 

Thai Peanut Pork Rub

Thai Pork Tenderloin

Ingredients:

Olive Oil Spray

20 dry-roasted, unsalted peanuts (2 T ground)

1/4 cup fresh cilantro

1 garlic clove

1 T ground coriander

2 T sugar, (optional)

pinch of cayenne pepper

1 lb. pork tenderloin

Instructions:

Add the peanuts, cilantro and garlic to a food processor. Pulse until the ingredients are a rough chop. Add the coriander, sugar and cayenne, pulsing until well mixed. Preheat the broiler. Line a baking sheet with foil and spray with olive oil spray.

Rub the tenderloin with the mixture on all sides. Place on the baking sheet and broil 8 inches from heat for 7 minutes. Turn it over and broil another 8-9 minutes. I have a “warm” setting on my oven and so I turn the broiler off and leave it in a warm oven until ready to serve. It cooks to a perfect temperature while I prepare the noodles. Slice and serve with zucchini noodles.

Stir-Fry Zucchini Noodles

zucchini spiralizer

The appliance is very easy to assemble. Once I had it all put together, 007 came into the kitchen and said, “Oh look, you got your new toy!” To which I replied, “I had no idea how much fun I could have with zucchini!”

spiralized zucchini

Just look how pretty my “noodles” turned out!

Ingredients

2 medium zucchini, peeled and spiralized with a julienne blade

2 T coconut oil

1/4 cup cilantro

2 tablespoons cashews, chopped

1 carrot, chopped

1 tablespoon peanut butter

1/2 lime, juiced

1/2 tablespoon honey

2 tablespoons coconut cream from a can

1/2 tablespoon fish sauce

1 teaspoon ginger, minced

1 clove garlic, minced

1/2 tablespoon jalapeno, minced

 

Thai Zucchini Noodle Dressing

 

Instructions

  1. Sprinkle zucchini with sea salt and saute in coconut oil until al dente. (About 6-8 minutes)
  2. In a small bowl combine, peanut butter, lime juice, honey, coconut cream, fish sauce, ginger, garlic & jalapeno. Whisk together and set aside.
  3. Combine with peeled/spiralized zucchini, cilantro, cashews and carrots.
  4. Pour the sauce in the bowl and toss to combine.
  5. Serve with sushi and soy sauce.

Zucchini Noodles

 

Broiled Pork Tenderloin over Zucchini Noodles

007 said that it looked like a gourmet meal!

The perfect paired wine with this meal is …

commanderie de la bargemone

A French Rosé, Commanderie de la Bargemone


 

Spicy Thai Pork Salad

Ingredients:

4 cups thinly sliced cabbage or 1 pkg. Angel Hair Slaw and 1 pkg. broccoli slaw

3 scallions thinly sliced

1 small Persian cucumber thinly sliced

1/2 bell pepper, very thinly sliced

3/4 cup chopped cilantro

3/4 cup mint leaves, chopped

1/2 cup basil leaves, chopped

3/4 cup toasted, chopped cashews

1/8 cup toasted coconut flakes

Dressing:

  • 2 thinly sliced shallots 
  • 1/3 cup chopped cilantro leaves and tender stems
  • 2 1/2  tablespoons light brown sugar
  • garlic cloves, grated
  • 2 1/2 tablespoons soy sauce
  • tablespoons peanut or grapeseed oil
  • Juice and zest of 2 limes
  • 1 1/2-inch piece peeled ginger root, grated
  • tablespoons Asian fish sauce
  • 1/4 teaspoon kosher salt, more to taste
  • 1  serrano or jalapeño chile peppers, seeded and minced

Instructions:

Combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and pour over the salad, tossing to combine. Make ahead for the flavors to meld, then right before serving, add herbs, cashews and coconut and toss again. Top with Pork Tenderloin.


Also, we only treat ourselves to dessert once a week. This week we’ll be dipping some deliciously ripe strawberries, bananas and raspberries into a Chocolate Fondue.

Chocolate Fondue


Asian Theme Tablescape for the Week

I will set the table this week with a simple Asian theme with items I gather from around the house and my neighbors backyard. Hehehehe! Thanks Mike & Shawn!

Thai Inspired Placesetting for Two

Pier 1 dishes, black chargers, green bamboo placemats with cream napkins. I used napkin rings I found a few years ago at Old Time Pottery and added a sprig of bamboo.

His place

Green stemware from Old Time Pottery and a vase of bamboo leaves and shoots.

bamboo vase

I added brass candlesticks that were given to us when we got married 35 years ago. It’s amazing how things come back into style.

stemware

The perfect wine glasses for a Rosé to match the cuisine.

soy sauce dish

Soy sauce dishes for salad and sushi night.

Asian Table Setting for Two

Our little bistro table has hosted many dinners. We talk about our dreams, our vacations, our family and 007’s future retirement.

a sprig of bamboo

The Chinese believe that bamboo symbolizes integrity and loyalty. What better use than to add it to a dinner table set for two!

Linking with these utterly fabulous parties:

Celebrate Your Story,  Mommy MomentsRustic and Refined,  Coastal Charm,

Cooking and Crafting with J&JThe Scoop,  Inspire Me Tuesday, Tasty Tuesdays

Inspire Me Monday,  Tickle My TastebudsWow Us Wednesday,

Full Plate ThursdayWork it WednesdayCreative Spark,  Home Matters, Idea Box,

Poofing the Pillows,  Sweet Inspiration,  DIY Sunday ShowcaseGet Your DIY On,

Share it One More Time,

 

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