Sunday, September 30, 2007

Thai Style Pork

This dish is basically the same thing as the Thai Chicken with Basil that I made last month from Rachael Ray's 365: No Repeats, except with pork tenderloin in place of the chicken. I think I prefer it with the pork! It added a rounder flavor to the dish that you just can't get from chicken breast. I used one pork tenderloin, about 1 pound, and trimmed it of the visible fat and silverskin. I sliced it into thin rounds against the grain, and then cut each round into 2 or 3 strips. It cooked up tender and juicy, not overcooked in the slightest. I used a yellow bell pepper in place of the red, only because the yellow ones looked better than the red when I was at the grocery store!

Rating: This is awesome

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