Pork Tenderloin with Coconut Curry Sauce

This delightful pork tenderloin dish combines tender slices of pork with aromatic spices and rich coconut flavors to create a savory and satisfying meal. The sweetness of coconut pairs beautifully with the subtle heat of curry powder, while creamy elements create a smooth and luscious sauce. Shallots and fresh green onions add depth and freshness, enhancing the dish’s overall flavor profile. Perfect for both weeknight dinners and special occasions, this recipe is easy to follow yet delivers gourmet results. Serve it with a side of fluffy rice to soak up the delicious sauce. The dish is versatile and can be adapted with your favorite spices or proteins if desired. With minimal ingredients and preparation time, it's an ideal choice for home cooks looking to impress without spending hours in the kitchen. Discover the richness of flavors and warmth this dish offers, making it a favorite for those who love aromatic and comforting meals. Whether you're a seasoned chef or a beginner, this recipe promises delightful results each time.

Ingredients

Main Ingredients:

800g pork tenderloin
200g rice
200g heavy cream

Spices and Additions:

4 tbsp coconut flakes
1-2 tbsp curry powder
2 shallots
Lemon juice (to taste)
1 bunch green onions
2 tbsp oil
Salt (to taste)
Pepper (to taste)

Preparation Time

30 minutes total

Step-by-Step Instructions

Start by hydrating the coconut flakes. Place them in a small bowl and pour 250ml of boiling water over them. Cover and let them soak until needed.
Cook the rice according to the instructions on the package. Ensure it's light and fluffy.
Slice the pork tenderloin into approximately 1 cm thick slices. Use a wide knife to gently flatten the slices.
Peel and finely chop the shallots to ensure they cook evenly.
Heat the oil in a large pan. Cook the pork slices for 2 minutes on each side until they are browned. Season with salt and pepper. Remove the pork from the pan and set aside, covered.
Using the same pan, sauté the shallots in the remaining oil until they turn translucent.
Stir in the curry powder and add the hydrated coconut flakes along with their soaking liquid and heavy cream. Bring the mixture to a boil.
Allow the sauce to simmer uncovered for about 5 minutes until it thickens slightly.
Adjust the flavor by adding salt, pepper, and lemon juice to taste.
Return the pork slices to the sauce, ensuring they are well-coated. Let them simmer gently in the sauce for another 5 minutes.
Wash and chop the green onions. Stir half of them into the sauce for added freshness.
To serve, place the rice and pork with sauce onto plates and sprinkle with the remaining green onions.

Tips

For a richer flavor, marinate the pork in a bit of soy sauce and ginger before cooking.
You can substitute chicken for pork if preferred.
Coconut milk can replace heavy cream for a lighter sauce.

Nutrition

Calories: 580 per serving
Protein: 40g
Fats: 30g
Carbohydrates: 58g

Variations

Vegetarian: Use tofu or paneer instead of pork.
Spicy: Add sliced chili or hot sauce to spice it up.
Herbal: Incorporate fresh herbs such as cilantro or basil for extra aroma.

Serving Suggestions

Pair with steamed vegetables like broccoli or green beans.
Add a side of naan or flatbread for dipping into the sauce.
Serve alongside a fresh salad for a lighter meal.

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