Thai Curried Pork with Rice Noodles
- 1 pound pork tenderloin
- 1/4 cup orange juice, divided
- 2 tablespoons GF red curry paste
- 2 tablespoons fresh cilantro, chopped
- 2-1/2 cups chicken stock
- 1 cup unsweetened coconut milk
- 2 stalks fresh lemon grass, sliced thin
- 1 tablespoon fresh ginger, minced
- 1/2 green serrano chili, very thinly sliced (omit this if heat is an issue)
- 1-1/2 tablespoons fresh lime juice
- 1 teaspoon GF fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 6 ounces rice noodles (Pad Thai type), cooked
Mix red curry paste and cilantro, toss with pork to thoroughly coat. Let sit 30 minutes at room temperature.
While pork is marinating, combine stock and next 7 ingredients in saucepan and cook for about 10 minutes on medium heat.
Heat sautee pan with a little oil on medium high heat. Salt pork all over and then sear in hot oil, about 2 minutes on all 4 sides. Then lower heat and continue to cook about 10 minutes - until internal thermometor reads 155 degrees in the thickest part of the pork. Remove to plate and tent with foil. Let sit 10 minutes, then slice thinly.
Put stock/milk mixture back on medium heat. Place sliced pork into the stock for about 2 minutes until all heated through.
Divide noodles in 3-4 bowls and ladle broth and pork over the noodles, stir in cilantro.