1 seedless English cucumber, halved lengthwise and sliced thin
1/4 cup thinly sliced red onion
3 Tbs rice vinegar
1 Tbs plus 1 1/4 cups unsweetened coconut milk
5 Tbs minced cilantro
2 (12 oz) pork tenderloins
1 Tbs vegetable oil
1 Tbs grated ginger
1 Tsp chili paste or hot sauce

Combine cucumber, onion, vinegar, 1 Tbs coconut milk, 1 Tbs cilantro, 1/2 tsp salt and 1/4 tsp pepper in bowl. Refrigerate until chilled, about 15 minutes. Meanwhile, pat pork dry and season with salt and pepper. Heat oil in 12 inch skillet over medium high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to the skillet and cook over medium heat for 30 seconds. Stir in remaining 1 1/4 cups coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce it thickened and meat is cooked through, 8 to 10 minutes. Transfer pork to a carving board, tent with foil and let rest for 5 minutes. Off heat stir remaining 1/4 cup cilantro into sauce. Season with salt and pepper. Slice pork and serve with sauce, rice and cucumber salad.

Serves 4

Cook’s Country, July 2011, Recipe card