Curried Pork over Rice Noodles with Lime and Coconut |
|
 |
Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 1 |
|
Bright, crisp lime and mellow coconut flavor the light broth of this dish. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/4 cup orange juice |
1 tablespoon olive oil |
2 tablespoons red curry powder |
2 tablespoons chopped fresh cilantro |
2 1/2 cups chicken broth |
1 cup unsweetened coconut milk |
2 teaspoons lemongrass paste (or 2 stalks, outer stalks removed and thinly sliced) |
1 tablespoon minced fresh ginger |
1 green (serrano) or red chile pepper, thinly sliced |
1 1/2 tablespoons fresh lime juice |
1 tablespoon fish sauce |
1 teaspoon sugar |
1/2 teaspoon salt |
2 cups loosely packed arugula |
1/2 cup fresh cilantro |
6 ounces rice noodles, cooked |
garnish: sugar snap or snow peas, steamed |
Directions:
1. Place pork in a low, shallow dish or heavy-duty, zip-top plastic bag. Add 2 tablespoons orange juice, olive oil, red curry powder, and 2 tablespoons chopped cilantro. Turn to coat evenly. Marinate about 30 minutes. Place remaining 2 tablespoons orange juice, broth, and next 7 ingredients in a large saucepan, and simmer about 10 minutes.
2. Heat a large skillet over medium-high heat; remove pork from marinade, sprinkle evenly with salt, and sear pork about 2 minutes on all 4 sides. Reduce heat, and continue to cook 7 to 8 more minutes or until meat thermometer inserted into thickest portion registers 155°. Remove from skillet, cover loosely with foil, and let rest about 5 minutes.
3. Slice pork diagonally into thin strips; add to broth, and simmer about 2 minutes or until warm. Toss arugula and 1/2 cup cilantro with noodles. Divide noodles into 4 individual bowls. Spoon pork mixture over noodles, and garnish, if desired.
|
|