Chef Time!

Chef Time!

Friday, February 10, 2012

Dinner Is Served

This is an incredible combination of flavors and textures, plus it is really simple to prepare. An all-around wonderful recipe.
CurriedPorkTenderloin
Curried Pork Tenderloin
2 ½ lb. pork tenderloin
2 tsp. oil
1/2 large onion, chopped
15 oz. can regular or light coconut milk
½ c. dried papaya, diced
½ c. golden raisins
½ c. dried pineapple, diced
2 tsp. Sweet curry powder
½ tsp. Cinnamon
½ tsp. Powdered ginger
1 c. chicken stock (or 1 c. water mixed with ½ tsp. Chicken soup base)
1-2 tbsp. fresh chopped cilantro, optional
Preheat oven to 350. Heat the oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Place the pork in a 9x13 baking dish. Add the onions to the skillet and cook over medium heat until translucent. Add the coconut milk, papaya, raisins, pineapple and spices and simmer for 5 minutes. Add the chicken stock and simmer for an additional minute. Pour over the tenderloin and place in the oven. Roast at 350 for 45 minutes. Let rest before carving. Slice and serve with the coconut-fruit sauce on the side. Garnish with fresh cilantro if desired.

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