[CH] CURRIED PORK TENDERLOIN

Doug Irvine (dirvin@bc.sympatico.ca)
Sun, 06 Dec 1998 12:03:55 -0800 

Well, thanks, David, for the kind words...I have been cooking for quite
a while, and I love to cook, and love to eat, and I dunno how I manage
to keep my weight to 10 stone(if a stone is 16 lbs) Here is the curried
pork tenderloin...if you have ginger wine available to you, use it
instead of white wine.

1    pork tenderloin, about 1 lb
2-3 tbls white wine(or ginger wine)
1    tbls cornflour, more if too wet
1    tbls finely minced fresh ginger
Cut the meat into about one inch pieces, toss with the wine, VERY little
salt, and the cornflour...let sit until well absorbed and mix again, if
too wet add more cornflour, if too dry, more wine, place in fridge for
up to six hours.

1    onion, about 8 ozs, finely chopped
2-3 garlic cloves, finely chopped
1    knob of fresh ginger, about one inch diameter, chopped fine
1    14oz can good coconut milk
1    or more...habs chopped fine, wear gloves, or suffer!
1    tbls GOOD Madras curry powder
1    good sized branch of fresh basil, chopped up
salt and sesame oil, to taste

While the pork is marinating, start the onions in a pan on low heat with
a little peanut oil, add the garlic, ginger and a little salt..let this
go for about five minutes on low, until the onion, garlic and ginger
become fragrant, then sprinkle in the curry powder, at least 1 tbls, or
more if the spirit moves you! Simmer on low for another five minutes,
and add 2/3 of the can of coconut milk, adding one tbls cornflour to the
remainder, set aside, let the curry mixture continue on simmer, after
adding the habs for about fifteen minutes.
While this is doing, put 1/4 cup peanut oil in a wok, and stir fry the
pork pieces, until they are well browned, set aside when all done, and
keep warm. Check for thickness of the curry mixture, and add the
remaining coconut milk, cornflour mixture, to thicken, add all of the
reserved pork, stir around, and throw in the basil and sesame oil to
taste.
Serve with Thai rice and a stir fry of vegetables of your choice.
Enjoy, Doug in BC