Grilled Pork Tenderloins with Vegetable Curry

Name: Grilled Pork Tenderloins with Vegetable Curry
Yield: SERVINGS: 4
Ingredients: Ingredients2 1/2 tablespoons canola oil; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 1 teaspoon minced jalapeño; 2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion; 1 red bell pepper, cut into 1/2-inch-wide strips; 1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces; Salt and freshly ground pepper; 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick; 1 1/2 teaspoons Thai red curry paste; 2 cups pure coconut water; 3 tablespoons lime juice; 2 cups coarsely shredded stemmed kale; 1 tablespoon chopped cilantro; 2 tablespoons full-fat sour cream; 4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness

Grilled Pork Tenderloins with Vegetable Curry was pinched from <a href="http://www.foodandwine.com/recipes/grilled-pork-tenderloins-with-vegetable-curry" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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Ingredients2 1/2 tablespoons canola oil

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1 tablespoon minced ginger

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1 tablespoon minced garlic

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1 teaspoon minced jalapeño

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2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion

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1 red bell pepper, cut into 1/2-inch-wide strips

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1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces

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Salt and freshly ground pepper

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2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick

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1 1/2 teaspoons Thai red curry paste

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2 cups pure coconut water

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3 tablespoons lime juice

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2 cups coarsely shredded stemmed kale

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1 tablespoon chopped cilantro

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2 tablespoons full-fat sour cream

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4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness

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