Pork: 1 whole pork tenderloin cut into strips Garnishes: 1 cup broccoli cut into florets 1 cup carrots, julienned 1/2 cup peppers, cut into strips 3 tbsp cashews 3 tbsp green onion Marinade: 2 tsp olive oil 1 tsp curry powder 2 tbsp chopped garlic Salt and pepper Golden rice: 1 cup basmati rice 2 cups sodium-reduced chicken broth 1 tbsp turmeric 2 tbsp French shallots 1 tsp olive oil Salt and pepper Sauce: 3/4 cup coconut milk 1/4 cup nut butter 1 tbsp sodium-reduced soy sauce 2 tsp honey 1 tsp fish sauce 1 tsp Tabasco or sriracha sauce Preparation: Combine marinade ingredients with pork tenderloin, marinate for at least 30 minutes. Blanch vegetables in boiling water until al dente. Heat olive oil over medium heat for the golden rice, sauté shallot and garlic for about 5 minutes, add rice, cook for 2 minutes, then add chicken broth, bring to a boil and reduce heat to minimum, cook for 15 to 25 minutes or until rice is cooked. Over medium heat, combine all sauce ingredients, bring to a boil and simmer for 5 minutes. Over medium high heat, cook pork tenderloin for 5 to 8 minutes, add garnishes and sauce, simmer for 5 minutes and serve over golden rice. Enjoy your meal.

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