Curried Pork Tenderloin W/ Current Infused Lentils

Name: Curried Pork Tenderloin W/ Current Infused Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork Tenderloin, fine sliced - 3/4 lb - marinated with next two ing. and small amt water.; Curry Powder - 2-3 tsp; Cornstarch - 1 tsp; Onions, thin slice - 1 small; Green Pepper, thin slice - 1 ea; Dried Currants - 2 oz; Canned Lentils - drained and rinsed - 540 mL; Basil - to taste; Coriander Seed - milled - to taste; Salt - to taste; Garlic - 2 cloves; White Pepper - to taste; Butter - 1/2 Tbsp; Vegetable Oil - 1 - 2 Tbsp; Cauliflower, Leeks, all acceptable additions; Shredded Coconut for garnish

Servings: persons

Pork Tenderloin, fine sliced - 3/4 lb - marinated with next two ing. and small amt water.
Curry Powder - 2-3 tsp
Cornstarch - 1 tsp
Onions, thin slice - 1 small
Green Pepper, thin slice - 1 ea
Dried Currants - 2 oz
Canned Lentils - drained and rinsed - 540 mL
Basil - to taste
Coriander Seed - milled - to taste
Salt - to taste
Garlic - 2 cloves
White Pepper - to taste
Butter - 1/2 Tbsp
Vegetable Oil - 1 - 2 Tbsp
Cauliflower, Leeks, all acceptable additions
Shredded Coconut for garnish

1
Presoak currants in hot water, ensure no legs (stems) are left on. Mince Garlic and sweat in saute pan w/ butter until just starting to color. Add the currants and presoaking liquid, then the lentils. Add Coriander, basil and salt to taste. Bring to quick simmer, then cover and turn heat down to low.
2
In seperate saute pan or Wok, heat vegetable oil til hot, add marinated pork t-loin, sauteeing quickly til 3/4 done. Remove from pan, add water or wine to deglaze and reduce for 5 minutes. Add the deglaze to the pork. Wipe out the pan, add additional oil to the pan and stirfry vegetables to desired consistency. Return pork to the pan to finish, along with the liquid, tossing constanly.
3
Add additional cornstarch slurry to thicken sauce if necessary. Just before plating add Shredded Coconut and toss, plate on bed of the lentils, garnish with additional coconut, lime or basil leaves, chili paste, etc.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pork Tenderloin, fine sliced - 3/4 lb - marinated with next two ing. and small amt water., Curry Powder - 2-3 tsp, Cornstarch - 1 tsp, Onions, thin slice - 1 small, and more.

Yes, Curried Pork Tenderloin W/ Current Infused Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!