MAIN DISH

PORK WITH CHILE,

THAI SWEET BASIL

AND TOASTED COCONUT

• 1 pound 4 ounces pork tenderloin, trimmed of excess fat and silver skin

• Sea salt

• Freshly ground pepper

• 4 to 5 tablespoons grated or shredded unsweetened coconut

• 2 tablespoons vegetable oil

• 1-inch piece ginger root

• 3 cloves garlic

• 1 stalk lemon grass

• 4 whole red Thai chile peppers

• 1 tablespoon fish sauce

• 2 tablespoons chili sauce

• 1 large handful Thai sweet basil (about 1 cup loosely packed leaves); may substitute Italian basil or cilantro

Trim the pork tenderloin of any excess fat and silver skin and place between 2 large sheets of plastic wrap. Pound it with a rolling pin to flatten the meat to about 1 inch. Slice it thinly (about 1/4 inch) and season to taste with the salt and pepper.

Heat a wok or large skillet over high heat until hot. Add the coconut and cook for a few minutes, stirring as needed to prevent burning, until golden. Transfer to a plate.

Add the oil to the wok or skillet and heat until hot. Add half of the pork and sear for 2 or 3 minutes, until browned. (The pork will not be cooked through.) Remove from the wok or skillet and repeat with the second batch of pork; add it to the first batch.

Meanwhile, coarsely grate the ginger. Cut the garlic into very thin slices. Remove the tough outer leaves of the lemon grass and bruise the bottom 2 inches of the inner stalk, then slice it thinly. Add the ginger, garlic, lemon grass and chiles to the wok and stir-fry over high heat for 1 minute. Return the pork to the wok and stir-fry for 1 minute. Add the fish sauce and chili sauce and stir to combine. Cook for 2 minutes or until the pork is completely cooked through. Remove from the heat and stir in the Thai sweet basil.

Divide among 4 plates or bowls and garnish with the toasted coconut. Makes 4 servings.

Source: Adapted from Chop, Sizzle, & Stir: Easy Recipes for Fabulous Stir-Fries by Nadia Arumugam (Ryland Peters & Small, 2009).

Per serving: 386 calories, 31 g protein, 12 g carbohydrates, 24 g fat (12 g saturated fat), 94 mg cholesterol, 796 mg sodium, 4 g dietary fiber, 6 g sugar.

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