Slideshow

James Beard Nominees for Rising Star Chef

Slide 3 of 4

< back
next >

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

Go To Grilled Pork Tenderloins with Vegetable Curry