Monday, February 19, 2018
Leaner Cuisine in the New Year...
Thai at home...the Brainy Gourmet way!
You will need to buy one pound packaged pork tenderloin, one box of rice noodles, one red and one green fresh crisp bell pepper and red chili paste.
Grab a covered skillet and on medium heat melt in 3 tbs of coconut or peanut oil. Slice up the red and green pepper tossing them up into the skillet. To this, add a seasoning mix of: sea salt, ground coriander powder, red pepper flakes, and a pinch of ground ginger.
GO easy on these seasoning as this dish also calls for teriyaki sauce which has plenty of flavor of its own (use rice vinegar and brown sugar to substitute the teriyaki).
Let this mixture cook for about 8 min. Then, add to the skillet, 3-4 tbs of teriyaki sauce and one tsp of roasted red chili paste. Next, turn up the heat to high and let this mixture start to sizzle and bubble. Take the pre-cut pork (1 inch thick medallions), add a drop more of oil if needed, to sear on both sides, having pushed aside the peppers.
Cover and let cook for 12 min, on low flame/heat. In the meantime, boil water, adding a pinch of salt, to cook the rice noodles. Keep an eye on the pork medallions and peppers, occasionally stirring.
Once the noodles are tender, drain and ladle onto a low lipped white serving dish. Then, pour out the medallions and peppers. You can garnish as you like using fresh parsley.