Burmese Curried Pork Tenderloin

Ingredients:

Serves 4-6 Heat Level: Medium Hot

1-1/2 pounds pork tenderloin, trimmed
4-6 fresh Thai chiles (or dried)
4 large shallots, quartered
5 cloves garlic
3″ piece fresh ginger, peeled and sliced
2 (3″ stalks–just the bottoms) fresh lemongrass, sliced thin
1 Tbsp. fish sauce
1 tsp. ground coriander
1 tsp. tumeric
1 tsp. paprika
4 Tbsp. peanut oil mixed with 1 Tbsp. roasted sesame oil
1 cup chicken broth
4 Tbsp. cilantro, chopped
water, as needed

Instructions:

1. After the tenderloin is trimmed, slice into 1″ thick medallions. Season each with a pinch of salt and set aside.

2. Combine the chiles, shallots, garlic, ginger, lemon grass, fish sauce and spices in a food processor. Process them until they form a coarse paste. Add a little water if needed to help blend the mixture.

3. Heat the oil in a large, nonstick skillet and add the paste. It should sizzle. Reduce the heat to low, stir well and cover. Simmer for 10 minutes, stirring frequently. Avoid using too high a heat and burning it. Add water as needed to keep a sauce-like texture.

4. Lay the pork medallions in the sauce, covering them. Cover the pan and let the medallions simmer for 20 minutes.

5. Stir in the chicken broth and cook for 20 minutes until the medalliona are tender. Stir frequently and garnish with cilantro and stir in before serving. Serve with coconut rice, steamed broccoli spears and a mango-papaya-lime juice salad.

Coconut Rice:

2 cups Basmati rice, well rinsed and drained
4 cups coconut milk
1 tsp. salt
1/4 cup onion,thinly sliced
2 Tbsp. canola oil

Bring the liquid to a boil and add the rice and salt. Stir and return to a boil, reduce the heat to low, stir and cover. Let simmer for 15-20 minutes or until all the liquid is absorbed. While the rice is cooking, saute the onions in some oil over medium high heat until they are caramelized. Place the rice in a serving bowl and garnish with the caramelized onions.

Recipe by Larry Noggle.