Summer is just a few days away, so it is time to dig out the summer time cook books....something more than the usual hotdog/burger, bbq fare....something Thai sounds good...
Pork Tenderloin with Thai Curry Sauce
Ingredients: • 2 pounds pork tenderloin
• 3/4 cup Fresh Thai Curry Sauce
• 2 tablespoons extra virgin olive oil
• 2 cups cooked basmati rice
• 3 heads bok choy, quartered lengthwise and cleaned
• Freshly cilantro, for garnish
• Fresh lime wedges, for garnish
• Salt and pepper
1. Place the pork tenderloin and Thai Curry Sauce in a large sealable freezer bag with salt and pepper. Seal and massage the meat with the sauce. Refrigerate for 1 hour or overnight for maximum flavor.
2. When ready to cook, remove the pork from the fridge for at least 15 minutes. Preheat the oven to 350F. Meanwhile, heat oil in a skillet over medium high heat. Remove any excess sauce from the pork tenderloin and add to the heated oil. Sear the tenderloin on all sides, about 15 minutes total.
3. Transfer the pork tenderloin into an oven safe dish to finish cooking to medium, about 25 minutes more.
4. Meanwhile, prepare basmati rice and steam the bok choy for serving. Serve the pork tenderloin alongside rice, bok choy, cilantro and lime wedges.
1 lb. whole wheat spaghetti or angel hair pasta 2 T canola oil 1 clove garlic, minced 4 or 5 scallions (whites-reserve greens), chopped 2 boneless chicken breast halves, pounded or butterflied to 3/8" and sliced crosswise into thin strips 1 red jalapeno pepper (or any hot pepper you like), juliened very thinly 1 red bell pepper, julienned 1 medium zucchini, julienned 2 c fresh bean sprouts 2 T low sodium soy sauce 1 T hoisin sauce 3 T rice wine vinegar juice of 1 lime 1 t. fish sauce (optional) 2 T brown sugar or sugar substitute 2 eggs, lightly beaten (or 1/2 cup egg substitute) 3/4 cup ground lightly salted roasted peanuts 1/2 cup chopped lightly salted roasted peanuts (for garnish) 4 or 5 chopped scallions (reserved green parts) for garnish 1/2 cup chopped fresh cilantro (optional)
Cook pasta according to package directions, reserve in large bowl.
In 12" skillet or wok, heat oil until just smoking. Add garlic and whites of scallions and cook while stirring constantly, for one minute. Add chicken and stir-fry just until cooked through (about 2 minutes).
Add jalapeno and red pepper and cook for 2 minutes, then add zucchini, sprouts and all liquid ingredients and sugar. Cook for 2 minutes. Add egg to pan and scramble quickly until just setting, then add pasta and ground peanuts and cook for an additional 1 minute.
Cool mixture then refrigerate at least one hour. When serving, garnish with additional coarsely chopped peanuts, reserved scallions and cilantro.
Regardless of how you feel about "Mrs. Know-It-All" her cooking shows are unique in that they not only tell you HOW... but also WHY (the science behind cooking) another good show is Cook's Illustrated "America's Test Kitchen" ...when you can catch it!
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