We garnished our dish generously with sliced basil leaves, but you can add them into the sauce just before serving too.
- 5 3-oz packs (425 g) of shirataki noodles, fettucine
- 2 Tablespoons (30 ml) of olive oil
- 1/2 lb (225 g) of pork tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 2 leeks (180 g), finely sliced
- 4 garlic cloves (12 g), peeled and finely chopped
- 2 Tablespoons (30 ml) of chicken broth
- 2 Tablespoons (30 ml) of coconut cream (from the top of a can of refrigerated coconut milk)
- 1/4 cup (8 g) of fresh basil leaves, chopped
- Preheat the oven to 390°F/200°C.
- Rinse the shirataki very well under cold, running water and keep warm in a pot of gently simmering water on the stove top.
- Heat half the olive oil in a large pan and brown the pork tenderloin on all sides. Remove from the pan onto a roasting tray. Season with salt and pepper. Cook for 10 minutes to cook through. Remove and allow to rest.
- In the meantime, heat the second half of the olive oil in the same pan. Cook the leeks and garlic over moderate heat until softened. Add the chicken broth, then stir in the coconut cream to warm through.
- Drain the warm shirataki and divide between two warm bowls. Add the sliced pork and spoon over the leek sauce. Garnish generously with sliced basil.
All nutritional data are estimated and based on per serving amounts.
- Calories: 349
- Sugar: 3 g
- Fat: 22 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 25 g