Curried Pork over Rice Noodles with Lime and Coconut

Bright, crisp lime and mellow coconut flavor the light broth of this dish.

Prep Time: 20 minutes
Cook Time: 27 minutes
Stand: 35 minutes
Yield: Makes 4 servings

Ingredients

• 1  (1-pound) pork tenderloin, trimmed
• 1/4  cup  orange juice
• 1  tablespoon  olive oil
• 2  tablespoons  red curry powder
• 2  tablespoons  chopped fresh cilantro
• 2 1/2  cups  chicken broth
• 1  cup  unsweetened coconut milk
• 2  teaspoons  lemongrass paste (or 2 stalks, outer stalks removed and thinly sliced)
• 1  tablespoon  minced fresh ginger
• 1  green (serrano) or red chile pepper, thinly sliced
• 1 1/2  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 2  cups  loosely packed arugula
• 1/2  cup  fresh cilantro
• 6  ounces  rice noodles, cooked
• Garnish: sugar snap or snow peas, steamed

Preparation

1. Place pork in a low, shallow dish or heavy-duty, zip-top plastic bag. Add 2 tablespoons orange juice, olive oil, red curry powder, and 2 tablespoons chopped cilantro. Turn to coat evenly. Marinate about 30 minutes. Place remaining 2 tablespoons orange juice, broth, and next 7 ingredients in a large saucepan, and simmer about 10 minutes.

2. Heat a large skillet over medium-high heat; remove pork from marinade, sprinkle evenly with salt, and sear pork about 2 minutes on all 4 sides. Reduce heat, and continue to cook 7 to 8 more minutes or until meat thermometer inserted into thickest portion registers 155°. Remove from skillet, cover loosely with foil, and let rest about 5 minutes.

3. Slice pork diagonally into thin strips; add to broth, and simmer about 2 minutes or until warm. Toss arugula and 1/2 cup cilantro with noodles. Divide noodles into 4 individual bowls. Spoon pork mixture over noodles, and garnish, if desired.