3 garlic cloves
1/4 cup honey
2 tablespoons red curry paste
2 tablespoons tamari or soy sauce
3 to 4 tablespoons olive oil
1 1/2 to 2 pounds pork tenderloin
Kosher salt and freshly ground pepper
Mince the garlic and place in medium bowl. Stir in honey, curry paste, tamari and 2 tablespoons of the oil.
Trim and discard visible fat and silver skin from the pork. Cut the tenderloin crosswise into 11/2- to 2-inch slices (about 12 total). One by one, place slices between 2 pieces of plastic wrap and pound to a thickness of 1/4 to 1/2 inch. Season each with salt and pepper.
Place a wire rack over a rimmed baking sheet.
Heat a tablespoon of the oil to shimmering in a large nonstick skillet over medium-high heat. Add several cutlets and cook for about 2 minutes on each side, until lightly browned but not quite cooked through (they will be a little springy when gently pressed with a finger). Transfer to the rack and cover loosely with foil. Repeat with the remaining pork, adding oil to the skillet as needed.
Add the garlic-curry paste mixture to the empty skillet. Bring it to a boil and cook for 1 or 2 minutes to form a glaze. Return the cutlets to the skillet, turning them to coat evenly. Once they are glazed and heated through, divide among individual plates, spooning any glaze over the meat. Makes 4 servings.
Source: Adapted from “Artisanal Gluten-Free Cooking” by Kelli and Peter Bronski (Workman, 2012).
Per serving: 400 calories, 37 g protein, 20 g carbohydrates, 18 g fat (4 g saturated fat), 110 mg cholesterol, 980 mg sodium, 0 fiber, 18 g sugar.