Pork Tenderloin Cauliflower Curry Recipe

If you live in New England, this has been a chilly – OK freezing – spring. Our minds are thinking of fresh herbs and lightening up, but our palates crave warmth. It’s an excellent time for a fresh curry. Here’s a favorite:  Pork Tenderloin Cauliflower Curry.  You have here a one skillet meal, my friends, that takes about twenty minutes.

My beloved husband has, over the past year or so, become quite a connoisseur of quality food for less $. Do you know how sexy that is for a dietitian? Quite. I have become a student of his method of finding excellent quality food deals locally. It involves knowing when the local shopper’s guide comes out and knowing what’s on special. In last week’s supermarket circular, there was a two-for-one offer of pork tenderloins (and organic chicken breasts, by the way). Who knew?

Pork tenderloin is a lean and healthful meat, particularly when raised as nature intended – on a small farm with love and a varied diet. Here’s what I did with half of a pork tenderloin. This Pork Tenderloin Cauliflower Curry recipe is easy to modify.  You may of course eliminate the pork and sub tofu or beans for a vegan curry. Chicken and shrimp are also easy substitutes.

Pork Tenderloin Cauliflower Curry

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Pork Tenderloin Cauliflower Curry

Pork tenderloin is a lean and healthful meat, particularly when raised as nature intended – on a small farm with love and a varied diet

Course Dinner, Lunch, Main Course

Keyword cauliflower, Curry, Pork Tenderloin

Equipment

• Large Skillet

Ingredients

• 1/2 lb Pork Tenderloin sliced into bite-sized pieces
• 2 Tbsp Sesame oil
• 1 small head cauliflower cut into bite-sized florets
• 1 cup asparagus snapped into bite-sized pieces
• 12 oz can coconut milk
• 2 Tbsp red curry paste
• 2 Tbsp chopped Thai or regular basil

Instructions

• Coat the bottom of a large skillet over medium-high heat with sesame oil, add pork pieces and sear, turning, for about 4 minutes.
• Turn head down to medium. Add cauliflower and saute for 4 minutes.
• Add asparagus, coconut milk (give the can a good shake before you open it)
• Stir in curry paste and simmer over medium heat for 5 minutes.
• Slice into one of the pork pieces to make sure it is cooked through – no pink on the inside. When pork is cooked through, the cauliflower is soft, and asparagus is bright and al-dente (still has some firmness), top with basil and serve as is or over brown rice or another grain.

Check out all my easy healthy recipes.

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