Pork with Ginger & Mint Stir-fried Vegetables

Paleo – quick midweek dinner for one

Ingredients

  • 2 small pork loins
  • Olive oil for cooking
  • 1/2 bunch baby asparagus
  • 1/2 red capsicum cut into large chunks
  • 8 brown mushrooms, cut in half
  • 50g baby spinach
  • 1 cm fresh ginger, grated
  • Handful of fresh mint leaves
  • Black pepper & Himalayan/Celtic Sea Salt

Method

  • Preheat oven to 180 degrees
  • Season pork with pepper and salt. Heat a large frypan brushed with olive oil. Add pork once hot and cook for 2 minutes on each side. Transfer to a baking dish and cook in the oven for 8 – 10 minutes
  • Steam asparagus for 2 minutes
  • Heat a dash of olive oil in a large deep based frypan. Add mushrooms and capsicum and stirfry for 3 – 4 minutes. Add steamed asparagus, ginger and mint and cook for a further 2 minutes. Add spinach, turn off the heat and stir through
  • Remove pork and let rest for 2 minutes. Slice if desired and serve on top of vegetables

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