What is your favorite pork TENDERLOIN recipe (not loin), grilled or otherwise? Inspired...

M

michael-in-phoenix

Well-known member
...by AndreainDC's post at 864.

I often use it in a couple of my favorite stir-fry recipes, but I love it grilled. (If anyone is interested in the stir-fry recipes, I could post those).

I'm hoping if I drool over some of your recipes, some universal energy will fall upon some of our local markets and they'll put the cut on sale! It's so darn expensive here.

Michael

 
REC: Bobby Flay Chile Rub Pork Ternderloin with Bourbon Sauce

This is Bobby Flay's signature dish at Mesa Grille.
I didn't have tamales, so I just made the mashed sweet potatoes topped with the maple pecan butter. Side was corn spiked with chile pepper and a squeeze of lime topped with conqueso.


New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter Recipe courtesy Bobby Flay, 2001




Prep Time: 2 hours 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:




2 tablespoons olive oil
1 (2 pound) pork tenderloin
Salt
New Mexican Spice Rub, recipe follows
Bourbon-Ancho Sauce, recipe follows
Sweet Potato Tamale with Pecan Butter, recipe follows

Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.


New Mexican Rub:
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Bourbon-Ancho Sauce:
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
Sweet Potato Tamales: 20 dried corn husks 1 1/2 cups fresh or frozen corn kernels, preferable fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 tablespoon honey Salt and freshly ground pepper 1 large or 2 medium sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground allspice 3 tablespoons maple syrup Pecan Butter, recipe follows

About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.

Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.

Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.

Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.

Pecan Butter: 1 stick unsalted butter, softened 1/4 cup toasted pecans, finely chopped 3 tablespoons maple syrup Pinch cinnamon Salt and freshly ground pepper

Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

 
Here's one: REC: Stir-fried Pork with Corn

From Sunset, my notes follow.

Stir-fried Pork with Corn

Cantonese

1 tsp. EACH cornstarch and soy sauce
1 tbsp. dry sherry
1/4 tsp. pepper
1 pound boneless lean pork, cut in 1 by 2-inch
strips, 1/8 inch thick
4 tbsp. salad oil
COOKING SAUCE (directions follow)
2 cloves garlic, minced
1 small onion cut in wedges, layers separated
1/4 pound fresh mushrooms, thinly sliced
1 can whole baby sweet corn, drained
8 whole green onions, cut in 2-inch lengths

In a bowl, combine the cornstarch, soy, sherry, and pepper. Add pork and stir to coat. Stir in 1 teaspoon of the oil. Let stand for 15 minutes to marinate.

Prepare cooking sauce and set aside.

Heat a wok or wide frying pan over high heat. When pan is hot, add about 2 tablespoons of the oil. When oil begins to heat, add garlic and stir once. Add 1/2 the pork mixture and stir-fry until meat is lightly browned (about 4 minutes); remove from pan. Repeat, using another tablespoon of oil and remaining meat.

Heat the remaining oil in pan. Add onion wedges and mushrooms and stir-fry for 1 minute, adding a few drops of water if pan appears dry. Add corn, pork and green onion and cook for 30 seconds. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

Makes 4 servings.

COOKING SAUCE
In a bowl, combine 1 1/2 tablespoons cornstarch, 1 teaspoon EACH sugar and vinegar, 1/4 teaspoon salt, 1 tablespoon soy sauce, and 3/4 cup chicken broth or water.

MY NOTES:

This recipe is a good, basic stir-fry, and is delicious as written. I have made this for more than 10 years, so I've tweaked it a little along the way; mostly as my stir-fry skills have gotten better, and my knowledge of Chinese cooking ingredients has grown.

I only use Kikkoman soy sauce. Consistently good and readily available. Use the low sodium if you are watching your salt intake. Still very good.

Dry sherry (not sweet sherry) is acceptable, but now I use Xiaotsing (Shao Hsing) unflavored rice wine most often. There is a subtle difference, but sherry is fine.

I use peanut oil instead of "salad oil". Higher smoking point, and more authentic flavor.

4 cloves of garlic, not 2.

1/4 to 1/2 pound mushrooms. Very forgiving.

This recipe is good with canned baby corn. I have also used roasted sweet corn kernels, cut from the cob. Not authentic, but definitely good!

I prefer my green onions cut smaller, perhaps 1/2 to 3/4 inch, cut on a drastic bias (for looks only). I often just use the green parts and mince the white parts of the scallion and use it along with the garlic when the recipe calls for it.

I usually double the cooking sauce, but that is a matter of taste. My family likes extra sauce.

Here's a tip I modified from Cook's Illustrated: they add the minced aromatics (garlic, onion, ginger, etc.) at the end, right before they add the cooking sauce. They clear a space at the bottom of the wok by moving the meat and vegetables up the sides, and then plop the aromatics in the middle of the bottom and stir fry for a minute or so, then mix the whole thing together before adding the cooking sauce. This works well, but I've found that to my taste, I prefer adding 3/4 of the aromatics to the oil at the beginning of the recipe. Then I add the last 1/4 of the aromatics to the wok when the last batch of veggies go in. This way, the meat gets a blast of flavor, and the dish gets another jolt right before the cooking sauce goes in. Works for me.

Enjoy!

Michael

 
Pork Tenderloin with Blackberry/Orange/Dijon Sauce

Pork Tenderloin with Blackberry/Orange/Dijon Sauce

adapted from a recipe from: Barb-No. Calif :

2 lb pork tenderloin
2 tbs olive oil
6 cloves garlic, minced
1 tsp grated orange peel
2/3 cup orange juice
1 cup crushed fresh or frozen blackberries
1 cup dry red wine
2 tbs dijon mustard
salt to taste
dash pepper
1 medium bay leaf
1 tbs cornstarch
1 tbs cold water

Brown meat on all sides in the butter; remove meat. In same skillet, cook garlic til lightly browned; add orange peel, blackberries, mustard, juice, and wine

Simmer 1 hour or till tender, turning occasionally. Remove meat to hot platter; slice.

Combine cornstarch and the water; stir into 1 cup of the braising liquid; bring to boiling. Cook and stir 1 to 2 minutes. Drizzle some sauce over meat; pass remainder.

Makes 6-8 servings

serve with herbed oven roasted potatoes and a salad of baby european greens, fresh basil, pistachios and a blackberry vinaigrette

 
REC: Pork (or chicken) Saltimboca. Micheal, is there a Trader Joe's in Phoenix?

This is from October's Bon Appetit but didn't make it into epicurious.  It calls for 4 chicken breasts but I had a pork tenderloin and some prosciutto from Trader Joes, so I cut the tenderloin into 8 small pieces, pounded them out like the chicken and divided the rest of the ingredients into 8, making 2 pieces per serving.  It was so good I've done it several times with the pork and I may never get around to the chicken, but here's the original recipe:

CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE
From Corey Creek Vineyards, Soutold, NY

This version of saltimboccca, a Roman specialty, substitutes chicken for veal.

4 servings

4 small skinless boneless chicken breasts, pounded to 1/4-inch thickness
Salt and pepper
All purpose flour

6 Tbs. (3/4 stick) butter, divided
1/2 cup finely grated Asiago cheese
8 thin prosciutto slices, folded over crosswise

2/3 cup dry white wine
2 tsp. minced fresh sage
4 whole sage leaves  (for garnish)

Preheat oven to 375*F.  Sprinkle chicken breasts with salt and pepper.  Coat both sides with flour, shaking off excess.

Melt 4 Tbs. butter in large skillet over medium-high heat.  Add chicken breasts and saute until brown, turning once, about 5 minutes.  Transfer chicken to rimmed baking sheet; reserve skillet.  Sprinkle 2 tbs. cheese over each chicken breast.  Top each with 2 prosciutto slices.  Bake until chicken is cooked through, about 5 minutes.

Meanwhile, add wine, minced sage, and 2 tbs. butter to skillet Boil until reduced to 1/3 cup, scraping up any browned bits, about 4 minutes.

Transfer chicken breast to platter.  Top each with sage leaf, drizzle pan sauce over, and serve.

 
Stupidly Simple mustard tarragon pork tenderloin medallions

Mix together equal parts olive oil and dijon mustard with tarragon and salt to taste. Brush on to 1/2" thick pork tenderloin medallions and coat with bread crumbs. Saute in olive oil until golden and cooked through. REALLY quick and easy but not exactly a company dish. It has a nice flavor.

 
Pork Tenderloin and Ancho Braised in Beer

PORK TENDERLOIN AND ANCHO BRAISED IN BEER
serves 6

INGREDIENTS:
2 pounds pork tenderloin
1 bottle dark beer
apple cider
4 whole cloves of garlic, peeled and bruised
6 oz. portabello mushrooms, sliced
olive oil
1 dried ancho pepper with seeds and ribs removed
1/2 oz bittersweet or dark chocolate
1/4 cup sour cream
salt to taste

PREPARATION:

Butterfly tenderloins and marinate in beer with garlic cloves for at least 2 hours at room temperature or overnight in refrigerator. Drain, reserving marinade. Cut pork into serving pieces and brown in a little olive oil. Meanwhile bring marinade to a slow boil and boil for 2 or 3 minutes to congeal the blood. Strain.

Add the marinade, the ancho pepper and enough cider to just cover the pork and braise for 90 minutes or until the pork is quite tender. Remove the pork to a 200 degree oven and braise the mushrooms for 20 minutes. Remove mushrooms to pan with pork. Blend pepper and marinade until smooth and reheat. Grate the chocolate into the marinade and stir until melted. Add the sour cream and pour over the pork and mushroom.

VARIATIONS

substitute brie for the sour cream.

 
Pork Tenderloin with Tonkatsu Sauce- the easy REC

Okay, I have two favorite Pork Tenderloin recipes....one is easy enough to do blindfolded, the other will test your patience. Here is the easy one:

Wash and dry pork tenderloins- I cook the two pieces individually. Open a bottle of Kikkoman's Tonkatsu Sauce and pour 1/3 of it over the tenderloins to marinate in.

Start up the grill. Grill the tenderloin to just barely pink using the rest of the Tonkatsu sauce to baste with.

Absolutely delicious!

 
REC: Sweet & Sour Pork Wyoming Style

I've been making this at least once a summer since it was first in BA magazine.

* Exported from MasterCook II *

Sweet And Sour Pork Wyoming Style

Recipe By : Bon Appetit
Serving Size : 8
Categories : Grilling, Pork & Ham
Tried & True

Amount Measure Ingredient -- Preparation Method

3/4 Cup Fresh Lemon Juice
1/2 Cup Soy Sauce
6 Tablespoons Honey
2 Small Shallots -- coarsely chopped
2 Large Clove Garlic -- halved
2 Bay Leaves -- crumbled
2 Teaspoons Salt
2 Teaspoons Pepper
1 Teaspoon Dry Mustard
1/2 Teaspoon Ground Ginger
4 12 Oz Pork Tenderloins

Puree first 10 ingredients in blender or food processor. Divide pork tenderloins between 2 large resealable plastic bags. Add half of marinade to each bag and seal tightly. Turn to coat. Refrigerate pork overnight.

Prepare barbecue (medium-high heat). Remove pork from marinade. Transfer marinade to heavy saucepan. Grill pork to desired doneness, turning often, about 20 minutes for medium.

Meanwhile boil marinade in saucepan until reduced to sauce consistency, about 5 minutes.

Slice pork. Serve with sauce.


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Hope you like it Michael..and Yes! please post your favorite..

I just purchased a pork tenderloin at Whole Paycheck...oops! Whole Foods, this weekend. smileys/smile.gif
I saw a stir fry recipe in the latest issue of Cooking Light that inpsired me..

Maybe one of yours will insire me more!

 
Pork Tenderloin with a Peanut-Sesame Crust & Plum Sauce- the hard one

This is a combination of two different recipes from Jean-Marie Josselin. I didn't like the plum sauce from the original but found a better sauce he had coupled with lamb so I used it with the pork. This is a wonderful "company" dish-

PORK TENDERLOIN WITH A PEANUT-SESAME CRUST AND PLUM SAUCE serves 4

Plum Sauce (makes 2 c):
1 c dry red wine (Cabernet or Pinot Noir)
1 c Plum Wine
1 c Rice cooking wine (Mirin)
1 c seeded and quartered ripe red plums
2 c strong chicken stock cooked down to 1 c or 1 c stock from demi-glace
1 tsp chopped fresh ginger
1 tsp chopped crystallized ginger
salt and pepper to taste

In a small saucepan, combine the wines and plums. Bring to a boil and reduce it by 2/3. Transfer to a processor and puree. Return the sauce to the saucepan and add the demi-glace or stock and fresh ginger. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Pass sauce through a fine strainer, pressing firmly to extract all the juices. Add the crystallized ginger, season with salt and pepper to taste, and serve with the pork. NOTE: if using stock, you may need to thicken with cornstarch. Mix 1 Tbs.. of cornstarch with a little cold water. Stir the mixture slowly into the sauce and bring to a simmer. The sauce should thicken to coat the back of a wooden spoon.

Pork Tenderloin:

2- 10-oz pork tenderloins
1 tbsp. ground cumin
1 tbsp.. salt
1 tbsp. ground ginger
1-1/2 c dry bread crumbs
1/3 c toasted sesame seeds
1/3 cream-style peanut butter
3/4 c (1 stick) unsalted butter, softened

Season pork on all sides with cumin, salt and ginger. Let sit for 1 hour. In a mixing bowl, combine bread crumbs, sesame seeds, peanut butter and butter. Mix well. In a sauté pan filmed with oil, sear the pork on all sides. Cut into 8 medallions. Put in baking pan and pre-heat oven to 350º. Cover top of pork with the butter mix. Bake uncovered until medium rare, about 20 minutes. Serve with Plum Sauce.

 
One last note...

I also added the cinnamon, cloves, allspice, and maple syrup, that was mentioned in the tamale recipe, to the mashed sweet potatoes. This really enhanced the flavor. And with the maple pecan butter...WOW!

 
Rec: Roast Pork Calypso Style from BA....(m)

One of our favopirites....
Roast Pork Calypso Style

Roast Pork
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 3/4-pound pork tenderloins

Sauce
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice


Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley


Black Bean, Heart of Palm, and Corn Salad
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

For Roast Pork:
Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce:
Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

Serves 4.

Bon Appétit
August 1992

 
Rec: Island Pork Tenderloin Salad from Gourmet (m)

This is the other household favorite!!

Island Pork Tenderloin Salad

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Special equipment: an instant-read thermometer

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Makes 6 to 8 main-course servings.

Gourmet
May 2003

 
REC: Stir-Fried Pork with Peppers

I usually make this with pork loin but tenderloin would work great. Have you checked the tenderloin prices at Costco?

Stir-Fried Pork with Peppers

Sauce:

2 T cornstarch
2 T soy sauce
½ c beef stock (divided)
4 T oyster sauce
4 tsp sesame oil

3 T grapeseed oil (or canola or peanut)
1½ lb pork loin, thinly sliced into strips
½ lb mushrooms, sliced
1 med white onion, sliced
1 sweet red pepper, cut into thin strips
1 sweet yellow or orange pepper, cut into thin strips
4 cloves garlic, minced
2 tsp fresh ginger root, grated
½ bunch broccoli, cut into florets
3 – 4 scallions, cut on the diagonal

Combine the cornstarch, soy sauce, ¼ cup of the beef stock, oyster sauce and sesame oil. Set aside.

Heat 1 tablespoon of the grapeseed oil in a large frying pan (or wok), over high heat. Brown pork strips, in 2 batches, only cooking partially. Remove to a dish, keeping warm.

Stir-fry the mushrooms, still on high heat, until nearly done. Add mushrooms to the reserved pork.

Add 1 tablespoon oil to the pan, followed by the white onion and peppers. Stir-fry until lightly cooked (still a bit crisp) and then add to the reserved pork.

Add 1 tablespoon oil to the pan and lightly stir-fry the garlic and ginger without browning. Add the broccoli, toss mixture and immediately add the remaining ¼ cup of beef stock. Cover and cook for 1 – 2 minutes, until the broccoli becomes bright green.

Add the reserved pork/pepper mixture to the pan, along the green onions; pour the sauce mixture over top. Mix well and stir-fry for 1 – 2 minutes, until the sauce thickens and cornstarch is cooked.

Serves 6.

 
Rec: Red Pork Curry with Green Peppercorns

REC: Red Pork Curry with Green Peppercorns (great spicy Thai dish w/eggplant)

I’m on a curry “kick” and made (m)
this delicious recipe from the following
book that I just bought at Barnes & Noble.
I can’t let my red & green curry pastes go
to waste! Now I’m being tortured looking
at the many exotic dishes... some of which
include dry curry paste, shrimp paste,
Chiang Mai curry paste, yellow curry paste,
and Massaman curry paste!!!

My notes follow the recipe for
substitutions, etc.

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From: The Food of Thailand
Published in 2003 by Murdoch Books

Red Pork Curry with Green Peppercorns

Peppercorns add a distinctive, very fresh
and spicy, not too hot, taste to this
dish. You can use pork, as suggested, or
finely sliced chicken thigh filets. Cooked
baby potatoes and bamboo shoots are a
popular addition to this curry.

60 ml (1/4 cup) coconut cream
2 tablespoons red curry paste or bought
paste
3 tablespoons fish sauce
1 1/2 tablespoons palm sugar
500 g (1 lb. 2 oz.) lean pork, finely sliced
440 ml (1 3/4 cups) coconut milk
280 g (10 oz.) Thai eggplants (aubergines),
cut in halves or quarters, or 1 eggplant
(aubergine), cubed
75 g (3 oz.) fresh green peppercorns,
cleaned
7 makrut (kaffir) lime leaves, torn in half
2 long red chilies, seeded and finely
sliced, for garnish

Serves 4

Put the coconut cream in a wok or saucepan
and simmer over a medium heat for about 5
minutes, or until the cream separates and a
layer of oil forms on the surface. Stir
the cream if it starts to brown around the
edges.

Add the curry paste, stir well to combine
and cook until fragrant. Add the fish
sauce and palm sugar and cook for another 2
minutes or until the mixture begins to
darken. Add the pork and stir for 5 to 7
minutes.

Add the coconut milk to the saucepan or wok
and simmer over a medium heat for another 5
minutes. Add the eggplants and green
peppercorns and cook for 5 minutes. Add
the makrut lime leaves. Taste, then adjust
the seasoning if necessary. Transfer to a
serving bowl and sprinkle with the chilies.

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My notes:

I followed the recipe with the following
substitutions/exceptions:

(I used 1 lb. of pork tenderloin)

pure cane light brown sugar (the book’s
glossary read “Unrefined, soft light brown
sugar can be used instead”) in lieu of palm
sugar

Thai Kitchen Lite coconut milk (I’ve also
used Trader Joe’s that is less expensive)

one 8 oz. baby eggplant

four dried McCormick Gourmet Collection’s
green peppercorns (I may never find fresh)

No kaffir lime leaves (they’re added in
final stage - I may never find these either)

No red chilies for garnish but I added
freeze-dried basil for the leftovers next
day

Don’t forget to shake the coconut cream and
milk first!

The curry will yield plenty of sauce that
you’ll need to cook the pork and eggplant,
and to meld the flavors. If you find it
too soupy, I would suggest spooning out the
excess sauce into a gravy dish or store it
after it’s finished. In addition, you may
want to reserve the sauce for the recipe’s
serving suggestion.

Someone just told me that I might find
fresh green peppercorns and kaffir leaves
at a large Korean supermarket. However,
since I made the dish as mentioned and it
turned out great, I’m sure that the hard-to-
find ingredients would only enhance the
dish.

I added ample freeze-dried basil to the
leftovers... the recipe is simply awesome
and I do hope you’ll try it.

Happy dining!

 
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