Ingredients
2 1/2 tbsp. canola oil
1 tbsp. minced ginger
1 tbsp. minced garlic
1 tsp. minced jalapeño
2 tbsp. minced scallion
2 tbsp. thinly sliced scallion
1 red bell pepper
1 small sweet potato
salt
Freshly ground pepper
2 zucchini
1 1/2 tsp. Thai red curry paste
2 c. pure coconut water
3 tbsp. lime juice
2 c. coarsely shredded stemmed kale
1 tbsp. Chopped cilantro
2 tbsp. full-fat sour cream
4 center-cut pork tenderloin medallions
Preparation
Step 1In a large, deep skillet, heat 2 tablespoons of the oil. Add the ginger, garlic, jalapeño, and minced scallion and cook over moderate heat, stirring, until fragrant, 3 minutes. Add the bell pepper and sweet potato, season with salt and pepper, and cook, stirring frequently, until barely softened, 3 minutes. Add the zucchini and curry paste and stir to coat the vegetables with the curry.Step 2Add the coconut water and lime juice and simmer over moderate heat until the sweet potatoes are nearly tender and the liquid is reduced by half, about 20 minutes. Stir in the kale and cilantro and cook just until the kale is wilted. Add the sour cream and season with salt and pepper.Step 3Light a grill or preheat a grill pan. Rub the pork with the remaining 1/2 tablespoon of oil and season with salt and pepper; grill over moderate heat, turning, until cooked through, 12 to 15 minutes. Let the pork rest for 5 minutes, then slice and arrange on plates with the vegetable curry alongside. Garnish with the sliced scallions and serve.
