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1
Saute the onion, garlic, chilis, lime leaves, and lemongrass in vegetable oil over medium-heat, stirring occasionally, until onions look clear (15 / Minutes).
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2
Pre-Heat Oven to 300 Degrees.
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3
Add curry paste, 2 cups water, soy sauce, thai chili sauce, and honey to pan.
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4
Stir entire mixture to an even thickness.
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5
Bring to a low boil.
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6
Stir in additional cup water to desired thickness.
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7
Again, bring to a low boil.
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8
Immediately reduce heat and simmer, uncovered, for 15 additional minutes.
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9
Your curry should have the consistency of a thick pasta sauce.
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10
While your curry is simmering, cut the pork loin roasts into 12-16 medallions (6-8 per roast).
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11
Set medallions aside.
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12
Once your curry is at the right thickness, pour it into into a 9x14x2 baking pan until it's half full.
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13
Add pork loin medallions to curry pan in two rows, being sure to get the curry sauce between each medallion.
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14
Then place thin slices of apple between each medallion.
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15
If you have left-over apple slices, stick them down into the curry along the edges of the pan.
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16
Add remaining curry to pan until pork is 90% covered.
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17
Cover the baking pan with aluminum foil, and then place that pan on a baking sheet (also covered with aluminum foil).
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18
Place in oven.
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19
The baking sheet will catch any boil-over from the baking pan.
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20
Place both pans in oven and bake at 300 Degrees for 3 Hours.
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21
Serve over rice.
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22
Recommended Side: Steamed Sugarsnap Peas, Pear Salad.
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23
Recommended Wine: Malbec.
