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FareShare Gazette Recipes --November 1999 - D's

 

 

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Doug's Curried Pork Tenderloin

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                     *  Exported from  MasterCook  *
                      Doug's Curried Pork Tenderloin
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-11, Nov. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pork tenderloin -- 3/4 to 1 lb
   3      tbls          white wine or sherry
   1      tbl           finely chopped fresh ginger
   1      tbl           cornstarch -- or more
   1                    good sized sweet onion
   2                    garlic cloves or three -- if they are 
                          small ones
   1      inch          knob of fresh ginger
   1      can           coconut milk -- (14 oz)
   1                    hot pepper*
   1      tbl           good Madras curry powder
   1                    good sized branch of fresh basil
                        Sesame oil to taste
* I use habanero, and I use three
Cut tenderloin into pieces about one inch by one inch, and toss 
with the wine, cornstarch and ginger, and perhaps a dash of 
salt..let this sit until well absorbed and mix again. If too wet, 
add morn cornstarch, if too dry, add more wine. Place in the fridge, 
for as long as you wish, all day, or overnight. 
While the pork is marinating, chop the onion, garlic and ginger 
finely, and stir fry this,in a little peanut oil with a very 
little salt, for a few minutes, until the onion is wilted, and 
the garlic and ginger are fragrant....sprinkle with the curry 
powder, and let this simmer for about 5-10 minutes on very low 
temperature, then add about two thirds of the can of coconut 
milk, cover and let simmer very slowly. While this is doing, stir 
fry the pork pieces in a little peanut oil, until they are all 
lightly browned, and remove them as they are cooked....keep the pork
warm and set it aside, drained of the excess oil. Then add all of 
the pork to the curry mixture, add the rest of the coconut milk, 
mixed with a little corn starch to thicken it, taste for seasoning, 
and add sesame oil to taste, and the fresh basil, chopped up. Serve 
this with Thai rice or any kind of rice you prefer. I am very 
partial to Thai rice, because of the fragrance and flavor. 
I developed this recipe a couple of years ago, and posted it to
Chile-Heads....this is totally my own recipe.
Cheers, Doug in BC
Doug Irvine**Recipe**Doug's Curried Pork Tenderloin
dougandmarie@home.com
Posted to FareShare 11-99  Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer 
Year 2 Volume 11 Number 16
25 November, 1999  Friday
                   - - - - - - - - - - - - - - - - - - 
NOTES : Doug Irvine dougandmarie@home.com

 

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