New recipe, January 7, 2017

Green Curry Pork Tenderloin from the December 2016/January 2017 Bon Appetít. We wondered why this recipe has so much oil added to the curry. We learned it mellows the spiciness of the curry as well as giving a creamy texture. The idea of browning the tenderloin and then finishing it in the oven at 250 F also seemed unusual, bug it produces a beautiful moist piece of pork. This gets a 5!