Grilled Pork Tenderloins with Vegetable Curry

Grilled Pork Tenderloins with Vegetable Curry
Photo by John Kernick

Ingredients

  • 2 tablespoon(s) full-fat sour cream
  • 2 cup(s) pure coconut water
  • 1.5 teaspoon(s) Thai red curry paste
  • 2 cup(s) coarsely shredded stemmed kale
  • 3 tablespoon(s) lime juice
  • 1 tablespoon(s) minced garlic
  • 4 center-cut pork tenderloin medallions
  • + 9 more ingredients
    • 2 zucchini
    • 1 tablespoon(s) minced ginger
    • 1 tablespoon(s) chopped cilantro
    • 1 red bell pepper
    • 2 tablespoon(s) minced scallion
    • 2.5 tablespoon(s) canola oil
    • 1 small sweet potato 1/2-inch pieces
    • Salt and freshly ground pepper
    • 1 teaspoon(s) minced jalapeño

In a large, deep skillet, heat 2 tablespoons of the oil. Add the ginger, garlic, jalapeño and minced scallion and cook over moderate heat, stirring, until fragrant, 3 minutes. Add the bell pepper and sweet potato, season with salt and pepper and cook, stirring frequently, until barely softened, 3...

View full recipe at Food & Wine

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