Curried Pork Tenderloin W/ Current Infused Lentils

• Pork Tenderloin, fine sliced - 3/4 lb - marinated with next two ing. and small amt water.
• Curry Powder - 2-3 tsp
• Cornstarch - 1 tsp
• Onions, thin slice - 1 small
• Green Pepper, thin slice - 1 ea
• Dried Currants - 2 oz
• Canned Lentils - drained and rinsed - 540 mL
• Basil - to taste
• Coriander Seed - milled - to taste
• Salt - to taste
• Garlic - 2 cloves
• White Pepper - to taste
• Butter - 1/2 Tbsp
• Vegetable Oil - 1 - 2 Tbsp
• Cauliflower, Leeks, all acceptable additions
• Shredded Coconut for garnish

1. Presoak currants in hot water, ensure no legs (stems) are left on. Mince Garlic and sweat in saute pan w/ butter until just starting to color. Add the currants and presoaking liquid, then the lentils. Add Coriander, basil and salt to taste. Bring to quick simmer, then cover and turn heat down to low.
2. In seperate saute pan or Wok, heat vegetable oil til hot, add marinated pork t-loin, sauteeing quickly til 3/4 done. Remove from pan, add water or wine to deglaze and reduce for 5 minutes. Add the deglaze to the pork. Wipe out the pan, add additional oil to the pan and stirfry vegetables to desired consistency. Return pork to the pan to finish, along with the liquid, tossing constanly.
3. Add additional cornstarch slurry to thicken sauce if necessary. Just before plating add Shredded Coconut and toss, plate on bed of the lentils, garnish with additional coconut, lime or basil leaves, chili paste, etc.

tenderloin, curry, cornstarch, onions, green pepper, basil, salt, garlic, white pepper, butter, vegetable oil, cauliflower, coconut

Taken from www.epicurious.com/recipes/member/views/curried-pork-tenderloin-w-current-infused-lentils-50098133 (may not work)