Recipe: Thai Pork Tenderloin with Cucumber Salad

thai pork loinPork has been known to trigger memories of overcooked chops smothered in suspicious, lumpy gravy of unknown origin. Break free from overdone "yuck" and say hello to fresh and exciting! We're so positive you'll enjoy this dish that we bet your loudest critic will be too busy chewing!

Easy to find, but out of the ordinary ingredients, a healthier "gravy," and ease of preparation make this scrumptious pork loin recipe the perfect choice for busy moms and moms-to-be. You can change this recipe up a bit by replacing the pork with chicken and the cilantro with thai basil.

Thai Pork Tenderloin with Cucumber Salad

Preparation time: 30 minutes
(You'll want to plan extra time for the brown rice to cook according to package instructions)
Makes: 3 servings

• 1 English cucumber, halved lengthwise and sliced.
• 1/4 cup red onion, thinly sliced
• 3 tablespoons rice vinegar
• 1 tablespoon plus 1/4 cup unsweetened coconut milk
• 5 tablespoons fresh cilantro, minced
• Salt and pepper to taste
• 2 12-ounce pork tenderloins, trimmed
• 1 tablespoon peanut oil (or other oil stable at high temperatures)
• 1 tablespoon grated fresh ginger
• 1 tablespoon chili paste

Combine the vinegar, 1 tablespoon coconut milk, 1 tablespoon cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together the cucumber and onion. Pour dressing over them and refrigerate until chilled, about 15 minutes.

Meanwhile, pat the pork dry with paper towels and season with salt and pepper. Heat the oil in 12" skillet over medium-high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to the empty skillet combining with the yummy goodness left in the pan, and cook over medium heat until fragrant (about 30 seconds). Stir in 1/4 cup coconut milk and the chili paste. Once combined, add pork and any accumulated juices and cook, uncovered, turning occasionally, until sauce is thickened and meat registers 145 degrees. It should take about 8 to 10 minutes. Transfer the pork to cutting board, tent loosely with foil and let it rest for five minutes.

Remove pan from heat, stir the remaining cilantro into the sauce. Season with salt and pepper to taste. Return pork to sauce and serve over whole grain rice with the chilled cucumber salad on the side.

Nutritional information:
• Serving Size: 1/3 of recipe
• 270 calories
• 15g fat
• 5.7g saturated fat
• 26g protein
• 14g carbohydrate
• 1.9g fiber

Have you tried this recipe? Made any cool changes you'd like to share? Tell us in the comments!

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