The first time that I made this dish it was a big hit.  Take a can of prepared Thai green curry paste and simmer it in some coconut milk for an easy and spectacular sauce for any main dish.  Here we use it with grilled pork tenderloin. This is so easy that everyone should try it…. Ingredients: 1 or 2 pork tenderloins, about 1 ½ pounds each Salt and Pepper for grilling, or some McCormick Montreal Steak Seasoning For the sauce: 1 tablespoon cooking oil 1 clove garlic, peeled and chopped fine 1 medium onion, also peeled and chopped fine ¼ to ½ of a 4 ounce can of prepared Thai green curry paste - I use Maesri brand 1 can coconut milk 14.5 ounces 1-2 teaspoons sugar to taste 1 tablespoon fresh lime juice – canned or bottled can be substituted ¼ - ½ cup cilantro leaves chopped fine ½ cup more cilantro leaves left whole for serving Season the pork loin(s).  I use McCormick Montreal Steak Seasoning but some salt & pepper (and a little garlic powder) will do fine. Grill for 20 minutes, turning once at the halfway point.  The pork loin needs to rest for 10 minutes before slicing so that the juices will have time to redistribute themselves inside the meat and not all run out as soon as you begin slicing. While grilling, heat the 1 tablespoon oil in a large saucepan and sauté the garlic and onion until they soften in about 2-3 minutes.  Add the coconut milk and the curry paste and simmer.  My family considers 1 ounce or ¼ can of curry paste to be too spicy for their taste.  Your family might tolerate ½ or the whole can, so you will have to experiment. It will take 15-20 minutes of simmering for the curry paste to cook through and color the coconut milk with a lovely green color.  The sauce will also reduce by 20%-30% and get silkier.  If you simmer everything too long, the oils in the coconut milk will start to separate.  When those oils separate the sauce will look oily and less appetizing.  The trick is to sauté until the sauce is a bit reduced and the green color appears, but not enough so that the coconut oils separate from the milk.  See the optional notes if you simmer too long.  I know I did that the first time I made this. Stir in the chopped cilantro leaves, lime juice and sugar to taste.  Serve over the pork tenderloin slices along with some of the whole cilantro leaves on top.  Enjoy! Optional: 1 tablespoon grated lime zest, added with the lime juice. ¼ - ½ cup vegetable oil – added to the sauce along with 2 tablespoons water, then cool and put in a blender until thoroughly emulsified.  This may be the trick you need if the sauce is simmered until the coconut milk oils separate.  Reheat before serving.
Green Curry Grilled Pork Tenderloin
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