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Asian Spiced Grilled Pork with Coconut Curry Broth Recipe

 
McCormick for Chef No Photo

Pork tenderloin seasoned with Asian spices and grilled. Served with a red curry coconut broth

Yield: 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Pork tenderloin 1 lb Clean the pork tenderloin to remove silver skin and visible fat. Brush the tenderloin with the oil and season with 2 tbsp of the Asian seasoning. Grill over a medium high heat to desired doneness - 140* for medium doneness. Remove the pork from the grill and let it rest. In a sauce pan over medium heat add red curry paste, brown sugar, coconut milk and chicken stock. While whisking bring the sauce to a simmer. Cook the sauce for 5 minutes over medium heat. Add the tomatoes. Finish the sauce with the cilantro. Steam the carrots, zucchini and spinach for 3-4 minutes until spinach is wilted.

Olive oil 1 tsp
2 tbsp
Thai Kitchen® Curry Paste, Red 1 tbsp
Thai Kitchen® Coconut Milk 1/4 cup
No salt chicken stock 3/4 cup
Brown sugar 1 tsp
Grape tomatoes 1 cup
Carrots, julienned 1/2 cup
Zucchini, julienned 1 cup
Spinach 4 oz
Cilantro, chopped 1 tbsp
Cooked jasmine rice 2 cups
Ingredients Quantities Instructions
Pork tenderloin 6 lb Clean the pork tenderloin to remove silver skin and visible fat. Brush the tenderloin with the oil and season with 2 tbsp of the Asian seasoning. Grill over a medium high heat to desired doneness - 140* for medium doneness. Remove the pork from the grill and let it rest. In a sauce pan over medium heat add red curry paste, brown sugar, coconut milk and chicken stock. While whisking bring the sauce to a simmer. Cook the sauce for 5 minutes over medium heat. Add the tomatoes. Finish the sauce with the cilantro. Steam the carrots, zucchini and spinach for 3-4 minutes until spinach is wilted.

Olive oil 2 tbsp
3/4 cup
Thai Kitchen® Curry Paste, Red 6 tbsp
Thai Kitchen® Coconut Milk 1 1/2 cups
No salt chicken stock 4 1/2 cups
Brown sugar 2 tbsp
Grape tomatoes 6 cups
Carrots, julienned 3 cups
Zucchini, julienned 6 cups
Spinach 1 1/2 lb
Cilantro, chopped 1/3 cup
Cooked jasmine rice 12 cups
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: Mound rice in the center of the plate. Plate the vegetables on the plate in front of the rice. Fan sliced pork over the top of the vegetables and spoon the curry broth around the pork.

Chef's Tip: Chicken would work very well as a substitute for the pork or replace rice with noodles.

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