instructionsFor the Pork: Season the pork tenderloin with salt and pepper and rub generously with the curry paste the night before you plan to cook it. Wrap and keep in the fridge. The extra curry paste can keep in the fridge for up to one week.
ingredients Olive Oil
instructions Remove the tenderloin from the fridge 20 minutes before cooking. Place a grill pan over medium-high heat. Drizzle the tenderloin with olive oil and place on the grill. Sear on all sides until charred golden brown, 2 to 3 minutes per side.
ingredients 2 large Mangos (ripe; julienned) 1 Jalapeno (thinly sliced) 3 Scallions (thinly sliced) 1 cup Mint (leaves torn) 1/2 head of Napa Cabbage (shredded) 1/2 cup Peanuts (toasted and roughly crushed) Salt and Pepper 3 teaspoons Sesame Oil 1 tablespoon Peanut Oil 2 Limes (juiced)
instructionsFor the Salad: Remove from the grill and let rest for 10 minutes. While the pork is resting, toss the mangos, jalapeno, scallions, mint leaves, Napa cabbage and peanuts together. Season with salt and pepper. Drizzle with the sesame oil, peanut oil and lime juice. Taste and adjust seasoning.
ingredients 1 Baguette Spicy Mustard
instructionsFor Serving: Serve the pork and slaw on a crusty baguette smeared with mustard.