Red Curry Pork Tenderloin and Squash Red Curry Pork Tenderloin and Squash

Photography: Jeff Coulson

Homemade red curry paste strikes a nice balance between sweet, salty and spicy, and brings out the best in the squash and the pork. Serve with Coconut Ginger Rice for an elegant meal.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2014



Cut off woody ends of lemongrass and peel off tough outer layers; grate lemongrass. In food processor, pulse together 1/4 cup water, lemongrass, shallots, hot pepper, 2 tbsp of the oil, the ginger, garlic, brown sugar and fish sauce to make smooth paste.

Toss half of the paste with squash to coat; rub remainder over pork to coat. Season each with half of the salt.

Arrange squash on parchment paper– lined rimmed baking sheet. Roast in 425 F (220 C) oven for 10 minutes.

Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; brown pork all over. Move squash to one side of baking sheet; add pork to other side. Roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes.

Coconut Ginger Rice
In saucepan, heat 2 tsp vegetable oil over medium heat; cook 1 tbsp minced fresh ginger, stirring, until fragrant, about 2 minutes. Stir in 1 cup each water and coconut milk, and 1/4 tsp salt; bring to boil. Stir in 1 cup jasmine rice; reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 565 mg
  • Sugars 8 g
  • Protein 33 g
  • Calories 342.0
  • Total fat 13 g
  • Potassium 968 mg
  • Cholesterol 76 mg
  • Saturated fat 2 g
  • Total carbohydrate 24 g


  • Iron 24.0
  • Folate 19.0
  • Calcium 7.0
  • Vitamin A 151.0
  • Vitamin C 40.0
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Lunch & Dinner

Red Curry Pork Tenderloin and Squash