Pan-seared lean pork tenderloin with veggies and red Thai sauce is a perfect 30 minute healthy supper. Easy to make and perfect for leftovers. We suggest fresh sweetcorn kernels but substitute frozen or fresh baby corn if you prefer – or peas if that is what you have in the freezer! Simply double the ingredients if you are using Helen Browning’s 1kg organic pork tenderloin. Serves 2-3.


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • Knuckle-sized knob of fresh ginger, finely chopped
  • 3 garlic cloves, minced
  • small bunch coriander, stalks finely chopped, leaves picked
  • 1 large courgette, sliced in half lengthways and cut in to half moons.
  • 400g pork tenderloin, sliced
  • 4 tbsp Thai red curry paste
  • 4 tbsp (smooth or crunchy) peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 400ml can light coconut milk
  • 175g pack baby corn
  • juice 1 lime, plus more limes to serve
  • 3 tablespoons roasted peanuts, chopped, to serve
  • steamed jasmine rice, to serve


Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onions, ginger, garlic and coriander stalks and cook for 5 mins until onions are soft and translucent. Turn up the heat and add the pork slices and courgette and cook for 5 mins until starting to brown. 

Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus can of water. Mix well, put a lid on, turn down heat and leave to simmer for 15 mins, stirring occasionally.

Remove the lid, add the sweetcorn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning.

Serve with rice, scattered with the coriander leaves and a lime wedge on the side.