Recipes Grilled Pork Tenderloins with Vegetable Curry 4.0 (3,044) Add your rating & review 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. Restaurant Coverage from F&W Editors By Sue Zemanick Sue Zemanick Why she won Because she has imbued a 25-year-old New Orleans restaurant with fresh energy, deftly adding modern European touches to a classic menu. Born Wilkes-Barre, PA; 1981. Education Culinary Institute of America, Hyde Park, NY. Experience Oceana, New York City; Commander’s Palace, New Orleans. Favorite childhood dish Pierogies, which she would make with her grandmother Elizabeth Yanok for their local church fund-raisers. “We’d fill them with wild mushrooms that we’d foraged. All the old ladies would yell at us that we were doing it wrong.” Favorite after-hours hangout d.b.a., in New Orleans. “It’s a great, beautiful bar. I get vodka and soda in a plastic cup. My father owned a bar, so I know that plastic cups are the best way to go—a bar sink isn’t always the most sanitary place.” Favorite cookbook Alain Ducasse’s Grand Livre de Cuisine. “It’s, like, 1,000 pages. I don’t really use the recipes, but I always find inspiration there.” Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Notes One Serving 310 cal, 20 gm carb, 13 gm fat, 2.5 gm sat fat, 28 gm protein, 5 gm fiber, 590 mg sodium. Suggested Pairing This pork alone could go with almost any wine, but the fragrant, intensely flavorful curry needs a wine that has equal presence. An Alsace or California Pinot Blanc is a great choice. Rate it Print