Coconut curry pork tenderloin

Servings: 4 to 8

Preparation: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

• 1 pork tenderloin, trimmed
• 1 onion, chopped
• 1 ounce (30 ml) oil
• 2 cloves garlic, minced
• 1.2 fl oz (2 tbsp) yellow curry powder
• 4.7 fl oz (1/2 cup) rum
• 1.6 fl oz (1 can) coconut milk
• 2.4 fl oz (4 tbsp) maple syrup
• 0.5 fl oz (1 tbsp) lime juice
• 1.2 fl oz (2 tbsp) fresh cilantro, chopped
• 30 ml (2 tablespoons) fresh mint, chopped
• Salt and pepper to taste

PREPARATION

1. In a hot skillet, lightly sauté the onion in a little oil, add the garlic and curry powder, and heat gently to release the aromas.
2. Add the rum to deglaze and reduce until the alcohol has evaporated.
3. Add the coconut milk and maple syrup and reduce to thicken the sauce.
4. Then add the lime juice and check the seasoning to taste.
5. Remove from heat and add the cilantro and mint to preserve their freshness.
6. Meanwhile, cut the pork tenderloin into 8 medallions and season generously with salt and pepper.
7. In a hot skillet, sear the medallions in a little oil for 1 to 2 minutes on each side.
8. Continue cooking over medium heat for 5 minutes, until the internal temperature reaches 63°C (145°F) for pink medallions.
9. Place the medallions in the hot sauce to coat them well before serving.