Pork Tenderloin With Green Beans, Baby Bak Choy And Black Bean Sauce

• 1 3/4 lbs potatoes, peeled and roughly chopped
• 4 tbsp oil
• 1.75 oz cashews
• 1 lb pork tenderloin, thinly sliced
• 1 None onion, peeled and finely diced
• 1 can (14 oz) black beans, drained and rinsed
• 3.5 oz tomato ketchup
• 8 tbsp soy sauce
• 2/3 lb green beans, halved lengthways
• 3/4 cup reduced-fat milk
• 2 tbsp butter
• None None Freshly grated nutmeg, according to taste
• 1 lb baby bok choy, halved

1. Cook the potatoes in boiling salted water for 20 mins. Heat 2 tbsp oil in a frying pan and roast the cashews for 4 mins, turning. Remove from the pan and drain on paper towels. Add the pork to the pan in batches and brown for 4 mins, turning. Season with salt and black pepper. Remove from the pan and keep warm.
2. Add the onion to the pan and saute until softened. Add 1/2 cup water and bring to a boil. Add the black beans, ketchup and 4 tbsp soy sauce. Bring to a boil and simmer for 5 mins.
3. Cook the green beans in boiling salted water for 6-8 mins. In a separate saucepan, heat the milk until lukewarm. Drain the potatoes, add the milk, butter and nutmeg and mash.
4. Heat 2 tbsp oil in a frying pan and stir-fry the bok choy for 3 mins, turning. Drizzle with 4 tbsp soy sauce and season with black pepper. Drain the green beans and mix with the bok choy and cashews. Serve with the pork, potatoes and black bean sauce.

potatoes, oil, cashews, pork tenderloin, onion, black beans, tomato ketchup, soy sauce, green beans, milk, butter, nutmeg, baby bok choy

Taken from recipes-plus.com/api/v2.0/recipes/19502 (may not work)