Phillip's Pork Satay


Pork tenderloin
Jasmine rice
1 tablespoon of vegetable oil
A Taste of Thai Red Curry Paste
Can of coconut milk
Emeril’s Essence, Tony Chachere’s, or similar spice
Dash of Fish Sauce
Favorite Vegetables
Lime & Cilantro for garnishment


I love this dish as it is extremely easy to make and it is loaded with great Thai flavor. This dish works with any meat, fish or even simply as a vegetarian dish. My favorite way to make it is to use a pork tenderloin to prepare the recipe. Although I usually prepare the tenderloin as in this recipe, any cooking method will work. I begin by preheating the oven to 350 degrees. Rinse the Jasmine rice and set it aside. Trim any excess fat from the tenderloin and rinse. Pat the tenderloin dry. Heat a tablespoon of vegetable oil in an ovenproof skillet over medium high heat. Meanwhile, season the tenderloin by coating it well with Emeril’s essence, Tony Chachere’s, or another similar all spice mixture. Sear the tenderloin on all sides in the skillet. Place skillet with tenderloin in the middle of the oven. It usually takes approximately 30 minutes to cook one tenderloin using this method. Heat the liquid and cook the rice according to the directions. Although water works, I like to add in a bit of left over white wine with the water if I have it. It adds to the natural fragrance of the rice. I also add a little bit of ginger to the rice too. In a separate sauce pan add the can of coconut milk. I find that the regular coconut milk works best. The reduced fat tastes watered down and loses too much flavor. The only time I use the reduced fat is when I am cooking a larger portion. I then use one can of each. Add the red curry paste. I use 1 packet for each can of coconut milk. An entire can with one packet should be plenty for 4-6 people. Don’t forget to add a dash or two of fish sauce to the coconut milk and curry paste. If you don’t have fish sauce, substitute a little salt. Check the temperature of the tenderloin. This works best by inserting thermometer horizontally into the center end of the tenderloin. I like to cook my tenderloin to 145 degrees. It will continue to cook to 150 degrees or more after being removed. I find anything more and the pork begins to dry out. Once the tenderloin is getting close to temperature, go ahead and heat the coconut milk and curry paste on medium low heat. Use a whisk to incorporate the milk and curry paste. Once heated, reduce a bit and keep an eye on it. It will be very messy if it starts to boil over on you. Cook the vegetables. A mix of frozen veggies is easiest. However, anything works here. Sometimes I simply use the frozen steam packages to microwave snow peas as they are a favorite with this dish. If your timing is on, the tenderloin should be ready to remove as you start the veggies. Your rice should be finished and set aside still covered. It will stay warm for quite a while. Remove the tenderloin and place it on a cutting board. Immediately cover it with foil. Let it rest for 5-7 minutes while you organize plates and finish the veggies. This will allow the juices to return from the middle of the tenderloin to the rest of the meat. Once everything is ready to go, remove the foil and slice the tenderloin into medallions. I plate the dish by adding a nice portion of rice followed by some tenderloin medallions on top. I then place the veggies on the side. The red curry sauce should be generously spooned over the tenderloin and rice. It is best to bring the remaining sauce to the table to use as needed. Lime slices and some sprigs of fresh cilantro are garnishes that add a touch of sophistication and actual flavor when used to complete the plating. Enjoy!

-Phillip Warren-