Curried Pork Tenderloin
| Yield: | 1 Servings |
| Categories: |
| STEP 1 | ||
| 1 | Pork tenderloin; about 1 lb | |
| 2 | tb | White wine; (or ginger wine), up to 3 |
| 1 | tb | Cornflour; more if too wet |
| 1 | tb | Finely minced fresh ginger |
| STEP 2 | ||
| 1 | Onion; about 8 ozs, finely chopped | |
| 2 | Garlic cloves; finely chopped, up to 3 | |
| 1 | Knob of fresh ginger; about one inch diameter, chopped fine | |
| 1 | cn | (14oz) good coconut milk |
| 1 | Or more habs chopped fine; wear gloves, or suffer! | |
| 1 | tb | GOOD Madras curry powder |
| 1 | Good sized branch of fresh basil; chopped up | |
| Salt and sesame oil; to taste |
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