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
1/2lbPork Tenderloinsliced into bite-sized pieces
2TbspSesame oil
1small head cauliflowercut into bite-sized florets
1cupasparagussnapped into bite-sized pieces
12ozcan coconut milk
2Tbspred curry paste
2Tbspchopped 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.