BURMESE CURRIED PORK TENDERLOIN
Servings: 4-6

1 1/2 lb. pork tenderloin, trimmed and defatted
4 to 6 fresh or dried Thai chiles
4 large shallots, quartered
5 cloves garlic
1 (3-inch) piece ginger root (fresh tender shoot), sliced
2 (3-inch) stalks fresh lemon grass, thinly sliced (use stalk base, outer leaves removed) (may substitute with 3 tbsp. lemon zest)
1 tbsp. fish sauce
1 tsp. ground coriander
1 tsp. tumeric
1 tsp. paprika
4 tbsp. peanut oil mixed with 1 tbsp. roasted sesame oil
1 cup chicken broth
4 tbsp. cilantro, chopped
water, as needed

After the tenderloin is trimmed of fat and sheath, slice into 1-inch thick medallions. Season with a pinch of salt and set aside.

Combine chiles, shallots, garlic, ginger, lemon grass, fish sauce, coriander, turmeric, and paprika in food processor. Process until they form a coarse paste. Add a little water if needed to help blend.

Heat oil in large, nonstick skillet and add paste. It should sizzle. Reduce heat to low, stir well and cover. Simmer 10 minutes, stirring frequently. Avoid using too high heat and burning it. Add water as needed to keep a sauce-like texture.

Lay pork medallions in sauce, covering them. Cover pan and let simmer 20 minutes.

Stir in chicken broth and cook 20 minutes, until tender. Stir frequently.

Garnish with cilantro and stir in before serving. Serve with coconut rice, steamed broccoli spears and a mango, papaya and lime juice salad.

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COCONUT RICE

4 cups coconut milk
2 cups basmati rice, well rinsed and drained
1 tsp. salt
1/4 cup onion, thinly sliced
2 tbsp. canola oil

Bring coconut milk to a boil. Add rice, and salt; stir. Return to a boil, reduce heat to low, stir and cover. Let simmer 15-20 minutes or until all liquid is absorbed.

While rice is cooking, saute onions in oil over medium high heat until caramelized.

Place rice in serving bowl and garnish with caramelized onion.