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Pork Tenderloin with Chili and Coconut

Don’t be alarmed by the request here for 2 red chilies: one of our husbands is NOT a big ‘chili head’ but the dish was not at all too hot for him. That said, we suggest a bottle of Sriracha or Tabasco be at hand for those who do like to amp up the heat. This is easy and so full of flavor — a definite treat! We served it atop steamed rice for a quick and healthy meal.

Pork Tenderloin with Chili and Coconut

1″ piece fresh ginger, peeled and grated
2 fresh red chilies, halved, deseeded and finely chopped
1 garlic clove, crushed
1 tbs.mild curry powder
salt and black pepper
1 pork tenderloin, cut into thin strips
2 tbs. vegetable oil
8 scallions, thickly sliced
1 large red bell pepper, halved, seeded and cut into thin strips
1 14 oz. can chopped tomatoes
1 14oz. can coconut milk (we used lite)
2 tbs. fresh cilantro, chopped, plus extra leave to serve
1 tbs. lemon juice
1 tbs. soy sauce

Mix together the ginger, red chilies, garlic, and curry powder, adding salt and pepper to taste. Toss the mixture with the pork and chill for 2 hours.

Heat the oil in a wok or large frying pan, then stir-fry the pork over high heat until just browned. Add the scallions and stir-fry for 1 minute. Add the red pepper and stir-fry for 1 minute. Add the tomatoes, coconut milk, and ¼ cup of water. Bring to a boil, reduce the heat and simmer for 15 minutes or until the pork is tender.

Add the chopped cilantro, lemon juice, and soy sauce, along with more salt and pepper to taste. Garnish with cilantro leaves to serve.

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