Posted by: ohmypuddin | March 18, 2010

Grilled Pork Tenderloin with Vegetable Curry

Maybe you love curry. Maybe you don’t. Even if you don’t, I bet you’ll like this curry. Regardless, it’s a great recipe. And good for you, what with all the kale and sweet potatoes in it.

But before we begin, I gotta talk a bit about how I’m a really efficient cook. Like, I read through the recipe and figure out how much I gotta chop first before I can start cooking. I consolidate pots and pans, I wash the collander while the water’s boiling. I’m good.

So let me help you out here. You’re gonna need to chop and measure all of the ingredients up to the lime juice. There’s a lot of fine chopping and mincing in there, and things are cooked in rapid succession until you get to the lime juice. Also, the ginger, garlic, jalapeno and scallion can go in one bowl, sweet potatoes and bell pepper in the second bowl, zucchini in the third bowl. You can reuse those bowls for the kale, because you can destem the kale during the 20-minute simmering in step 2. You can also chop up the cilantro then too, and start the grill and cook the pork.

And! The coconut water and sour cream are used to cut calories. But the thought of having to halve and drain god knows how many coconuts to get 2 cups of coconut water filled me with dread. So I just bought 2 cans of coconut milk and called it a day. I also used way more sweet potatoes, so I needed the extra milk to portion it. Also, I used Greek yogurt instead of sour cream, because I like the tang.

OK, now for the recipe.

Grilled Pork Tenderloin with Vegetable Curry
from Food & Wine


  • 2 1/2 tablespoons canola oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon minced jalapeño
  • 2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • 1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
  • 1 1/2 teaspoons Thai red curry paste
  • 2 cups pure coconut water
  • 3 tablespoons lime juice
  • 2 cups coarsely shredded stemmed kale
  • 1 tablespoon chopped cilantro
  • 2 tablespoons full-fat sour cream
  • 4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness


  1. In a large, deep skillet, heat 2 tablespoons of the oil. Add the ginger, garlic, jalapeño and minced scallion and cook over moderate heat, stirring, until fragrant, 3 minutes. Add the bell pepper and sweet potato, season with salt and pepper and cook, stirring frequently, until barely softened, 3 minutes. Add the zucchini and curry paste and stir to coat the vegetables with the curry.
  2. Add the coconut water and lime juice and simmer over moderate heat until the sweet potatoes are nearly tender and the liquid is reduced by half, about 20 minutes. Stir in the kale and cilantro and cook just until the kale is wilted. Add the sour cream and season with salt and pepper.
  3. Light a grill or preheat a grill pan. Rub the pork with the remaining 1/2 tablespoon of oil and season with salt and pepper; grill over moderate heat, turning, until cooked through, 12 to 15 minutes. Let the pork rest for 5 minutes, then slice and arrange on plates with the vegetable curry alongside. Garnish with the sliced scallions and serve.


    One Serving 310 cal, 13 gm fat, 2.5 gm sat fat, 20 gm carb, 5 gm fiber, 28 gm protein, 590 mg sodium.


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