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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 at ThePoint@beachlink.com Year 2 Volume 11 Number 16 25 November, 1999 Friday - - - - - - - - - - - - - - - - - - NOTES : Doug Irvine dougandmarie@home.com