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James Beard Nominees for Rising Star Chef

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Grilled Pork Tenderloins with Vegetable Curry

Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too.

slideshow  More Grilled Pork Recipes

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