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Ingredients

• 2 1/2 tablespoon(s) canola oil
• 1 tablespoon(s) minced ginger
• 1 tablespoon(s) minced garlic
• 1 teaspoon(s) minced jalapeño
• 2 tablespoon(s) minced scallion, plus 2 tablespoons thinly sliced scallion
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 small sweet potato 1/2-inch pieces, about 5 ounces peeled and cut into
• Salt and freshly ground pepper
• 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 1/2 teaspoon(s) Thai red curry paste
• 2 cup(s) pure coconut water
• 3 tablespoon(s) lime juice
• 2 cup(s) coarsely shredded stemmed kale
• 1 tablespoon(s) chopped cilantro
• 2 tablespoon(s) full-fat sour cream
• 4 center-cut pork tenderloin medallions, about 4 ounces each pounded to a 1-inch thickness

Description

Grilled Pork Tenderloins With Vegetable Curry - The Huffington Post

Kitchen Daily