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. Restaurant Coverage from F&W Editors More Grilled Pork Recipes
One Serving 310 cal, 20 gm carb, 13 gm fat, 2.5 gm sat fat, 28 gm protein, 5 gm fiber, 590 mg sodium.
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.