Grilled Pork Tenderloins with Vegetable Curry

Name: Grilled Pork Tenderloins with Vegetable Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 Tbsps canola oil; 1 Tbsp chopped cilantro; 473 milliliters pure coconut water; 2 Tbsps full-fat sour cream; 1 Tbsp minced garlic; 1 Tbsp minced ginger; 1 teaspoon minced jalapeño; 473 milliliters coarsely shredded stemmed kale; 3 Tbsps lime juice; 454 grams center-cut pork tenderloin medallions (about each), pounded to a 1-inch thickness; 1 red bell pepper, cut into 1/2-inch-wide strips; 4 servings Salt and freshly ground pepper; 2 Tbsps minced scallion, plus 2 tablespoons thinly sliced scallion; 142 grams small sweet potato (about , peeled and cut into 1/2-inch pieces; 2 teaspoons Thai red curry paste; 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick

Grilled Pork Tenderloins with Vegetable Curry might be just the Indian recipe you are searching for. This recipe serves 4. This main course has 324 calories, 28g of protein, and 14g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have bell pepper, ginger, full-fat cream, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

In a large, deep skillet, heat 2 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the ginger, garlic, jalapeo and minced scallion and cook over moderate heat, stirring, until fragrant, 3 minutes.

Ingredients you will need

Green Onions

Garlic

Ginger

Add the bell pepper and sweet potato, season with salt and pepper and cook, stirring frequently, until barely softened, 3 minutes.

Ingredients you will need

Salt And Pepper

Sweet Potato

Bell Pepper

Add the zucchini and curry paste and stir to coat the vegetables with the curry.

Ingredients you will need

Curry Paste

Vegetable

Zucchini

Curry Powder

Add the coconut water and lime juice and simmer over moderate heat until the sweet potatoes are nearly tender and the liquid is reduced by half, about 20 minutes. Stir in the kale and cilantro and cook just until the kale is wilted.

Ingredients you will need

Sweet Potato

Coconut Water

Lime Juice

Cilantro

Kale

Add the sour cream and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sour Cream

Light a grill or preheat a grill pan. Rub the pork with the remaining 1/2 tablespoon of oil and season with salt and pepper; grill over moderate heat, turning, until cooked through, 12 to 15 minutes.

Ingredients you will need

Salt And Pepper

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Let the pork rest for 5 minutes, then slice and arrange on plates with the vegetable curry alongside.

Ingredients you will need

Vegetable

Curry Powder

Pork

Garnish with the sliced scallions and serve.

Ingredients you will need

Green Onions

Equipment

Frying Pan

Grill Pan

Grill

Ingredients

Servings:

3Tbsps

canola oil 1Tbsp

chopped cilantro 473milliliters

pure coconut water 2Tbsps

full-fat sour cream 1Tbsp

minced garlic 1Tbsp

minced ginger 1teaspoon

minced jalapeño 473milliliters

coarsely shredded stemmed kale 3Tbsps

lime juice 454grams

center-cut pork tenderloin medallions (about each), pounded to a 1-inch thickness 1

red bell pepper, cut into 1/2-inch-wide strips 4servings

Salt and freshly ground pepper 2Tbsps

minced scallion, plus 2 tablespoons thinly sliced scallion 142grams

small sweet potato (about , peeled and cut into 1/2-inch pieces 2teaspoons

Thai red curry paste 2

zucchini, halved lengthwise and sliced crosswise 1/2 inch thick

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Finca La Malena Malbec with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.