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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.