Coconut Vegetable Curry Low Fat Recipe For Pork Tenderloin

CURRY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
• Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
• In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
• Bake in preheated oven for 45 minutes.

COCONUT MARINATED PORK TENDERLOIN

Steps:

• For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
• Preheat the grill to high heat for indirect grilling.
• Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
• For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
• Spoon the green sauce over the sliced pork.

COCONUT CURRY PORK TENDERLOIN RECIPE

Steps:

• In a gallon freezer bag, combine first 3 ingredients. Add seasoned pork. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 20 minutes. Makes 6 servings. Serve with Savory Grilled or Roasted Cauliflower recipe or Ultimate Grilled Asparagus recipe. Wine Pairing: Fruity Rosé. Alternate Baking Directions: Preheat oven to 425°F. Place pork on a greased rimmed baking sheet. Bake until internal temperature reaches 155°F on an instant-read food thermometer, about 25-35 minutes. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Nutrition per Serving: Nutrition per Serving: Calories: 160 Total Fat: 5g Sat. Fat: 3.5g Cholest: 60mg Sodium: 510mg Carbs: 3g Fiber: 0g Sugar:

TURMERIC COCONUT CURRY WITH PORK

Steps:

• In a medium bowl, toss ¼ head of shredded cabbage with a pinch of salt and massage with your hands for about 1 minute until softened a bit.
• In a large saucepan over medium-high heat, heat 1 tablespoon of olive oil and add 8 ounces of ground pork and cook for about 2 minutes then use a spatula to crumble the meat while tossing and cooking for another 2 minutes until browned but slightly pink in spots.
• Add 1 thinly sliced onion and season with salt, to taste. Cook, tossing occasionally for about 3 minutes until translucent.
• Lower the heat to medium and add 1 1-inch piece of grated ginger, ½ a thinly sliced Serrano chili, 4 cloves of thinly sliced garlic and 1 teaspoon of ground turmeric, cook, stirring continuously, for about 4-5 minutes until vegetables are cooked. Lower the heat if necessary.
• Add a 5.5 ounce can of coconut milk and about ¼ cup of water. Bring to a simmer and cook, stirring a few times, for about 5 minutes until sauce has reduced and slightly thickened. Season with salt to taste.
• Divide rice and prepared cabbage between 2 serving plates and pour the curry over the rice. Garnish with a lemon wedge, a dollop of yogurt and a few sprinkles of coconut flakes and cilantro leaves.

VEGETABLE CURRY WITH COCONUT MILK

Steps:

• Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
• Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
• Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

JAMAICAN CURRY PORK

Steps:

• Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent. Add the pork, spices, thyme and black pepper, and stir well, coating the meat. Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients. Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
• For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning. Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well. Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated. Fluff the rice with a fork and serve with the curry pork and reserved spring onions.