This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
69 K 4.0/5 (22 reviews)
55 min.
Easy
11.05 €
4 people
12 IngredientsLast modified on: April 3rd 2016
2 
2 turnips
1 
250 g 
150 g peanuts
400 g filet mignon (pork loin)
3 tablespoons sesame oil
2 tablespoons soy sauce
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 10 min.
Stage 3 - ⌛ 5 min.
Peel 150 g peanuts, if still in the skins.
Stage 4 - ⌛ 5 min.
Put the peanuts into a frying pan on high heat to dry roast them (you can also do this in the oven).
Set aside.
Set aside.
Stage 5 - ⌛ 3 min.
Cut 400 g filet mignon (pork loin) into small pieces.
Stage 6 - ⌛ 7 min.
Pour 3 tablespoons sesame oil into a large frying pan or wok on high heat. When really hot, add the meat, salt and pepper, and cook until the meat is nicely browned.
Add 2 tablespoons soy sauce and leave to reduce.
Add 2 tablespoons soy sauce and leave to reduce.
Stage 7 - ⌛ 2 min.
Add the vegetables and mix well.
Stage 8 - ⌛ 3 min.
At the last minute, add the peanuts, parsley and chopped chives. Mix well and serve immediately.
Remarks
For the herbs, use whatever you have available: parsley and chives, of course, but coriander, spring onion (scallion), chervil or others, too.
Keeping: Several days in the fridge covered with plastic flm. Should be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 110 RDI=10 % | 220 RDI=30 % | 2,880 RDI=140 % | 12,070 RDI: 140 % |
| Per 100 g | 7 RDI=3 % | 6 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 50 RDI=8 % | 720 RDI=40 % | 3,020 RDI: 40 % |
How much will it cost?
- For 4 people : 11.05 €
- Per person : 2.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Filet mignon (pork loin)
Like these other recipes: Mexican-style pork medallions , Involtini-Style Filet Mignon , Cajun pork with rice., Larded pork tenderloin, Filet mignon with mustard and tarragon sauce, ... See them all 8
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Cabbage julienne with ham, Rice with spring greens, Winegrowers' sausage casserole, Fish petals, vegetables julienne, and beurre blanc, ... See them all 26
Peanuts
Like these other recipes: Chinese Soup, Peanut rolls, ... See them all 2
Sesame oil
Like these other recipes: Ali Baba bread, Pollack fillet baked with rice and vegetables., Fried rice with turnips and new peas, Sesame cookies, Sesame rice, ... See them all 9
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020549 K 44.2 14 hours 30 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow. February 21th 2011359 K5 4 hours 7 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011279 K 24 1 hour 35 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.17 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.