Tag Archives: spicy

Pork Tenderloin in Coconut-Chile Sauce

18 Oct

Adapted from Tyler Florence’s recipe, this dish is warming, comforting, brightly-flavoured and is destined for heavy rotation in our kitchen! It does have a few steps, but they’re not difficult. Timing is key, as always, but I think I’ve got it worked out! I’ve included pictures of the individual components of this three-parter. Click to see them enlarged.

Serves 2.

Ingredients

Pork
1 1lb pork tenderloin
1/4 c extra virgin olive oil
1/2 lime, juice
salt & pepper

Coconut-Chile Sauce
2 tb extra virgin olive oil
1″ ginger, grated
2 garlic, minced
1 chile (Bird, jalapeno, whatever ya like), diced
1/4 c cilantro stems
14 oz coconut milk
1 ts sugar
1 lime, juiced
1 tb fish sauce
1 dash hot sauce, optional
salt & pepper

Tomato & Coconut Salad

1 c shredded coconut
2 c tomatoes, chopped
1/2 sweet pepper, diced
1/2 red onion, diced
1/4 c cilantro (leaves)
1/4 c mint leaves
dash of olive oil
1/2 lime, juiced
salt & pepper


Directions

1. Preheat the oven to 375.
2. Place the pork on a platter and pour over the olive oil, lime juice & sprinkle with salt & pepper on all sides. Marinate for 10-15 minutes.
3. Toss the pork in the oven for roughly 35 minutes or until a meat thermometer reads 165-170, depending on how well you like your pork cooked. Rest for 10 minutes.
4. In the meantime, heat up the olive oil at medium in a medium sauce pan.  Add garlic, ginger, chile and cilantro stems. Cook 3 minutes.
5. Add the coconut milk and sugar, simmering for another 5 minutes.
6. Squeeze in the lime juice and add the fish sauce, hot sauce, and a dash of salt & pepper. Adjust to taste. Lower heat and simmer, stirring occasionally until the pork is done.
7. In a medium bowl, add tomatoes, shredded coconut,  sweet pepper, red onion, chile, cilantro leaves, mint, olive oil, salt & pepper and lime juice. Adjust according to taste.
8.  Slice pork into medallions and serve over rice. Pour the sauce over the pork and top with coconut & tomato salad.

Asian Pasta

17 Aug

We call this “peanut butter pasta” at home, but that can sound kind of unappealing. My mother-in-law made this a while back and I absolutely dug it. It covers a wide range of flavours – salty, sweet, hot – and is very versatile.

Serves 4.

Ingredients

12 oz spaghetti (or however much you think you need! Some peeps are hungry, okay?)
1/2 green/red/yellow pepper, julienned
1 carrot, shredded
1/2 cabbage (Napa or red. Depends on your preference)
1/2 onion, julienned
1/2 c peanut butter
1/4 c soy sauce
2 tb sesame oil
2 tb cider vinegar
1 tb hot sauce
2 tb olive oil
1 ts salt
1 ts pepper
2 tb sesame seeds (toasted if you have time)
1 scallion, chopped

Directions

1. Set a large pot of water on to boil.
2. Slice (julienne) all the vegetables. (Note: you can really put in any veg you like. It all works!)
3. Whisk together the peanut butter, soy, sesame oil, vinegar and hot sauce. Taste it! You might want to add more of one ingredient depending on your personal preference.
4. The pasta should take 6-8 minutes to cook. Add salt to the pasta water, followed by the spaghetti.
5. Heat the oil in a medium pan to medium heat. Add vegetables, then salt and pepper.
6. Drain the pasta, reserving one cup of the cooking liquid. Add the vegetables and sauce to the pasta. Combine all the ingredients and add some of the reserved water if the sauce is too thick.
7. Plate the dish and sprinkle with the sesame seeds and scallion.

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