Pork Tenderloin 3 Ways | RICARDO

Ingredients

• 2 pork tenderloins, about 1 lb (450 g) each
• 1 tbsp (15 ml) olive oil
• 2 garlic cloves, chopped
• 1 ½ tsp fresh ginger, chopped
• 1 ½ tsp curry powder
• 1 tbsp (15 ml) vegetable oil
• 1 cup (250 ml) coconut milk
• 2 tbsp roasted peanuts, chopped
• 1 tbsp (15 ml) peanut butter
• 1 green onion, chopped
• 1 lime, zest finely grated and juiced
• ½ tsp sugar
• ½ cup (125 ml) mayonnaise
• ½ cup (20 g) cilantro stems and leaves
• 1 garlic clove, coarsely chopped
• ½ jalapeño chili pepper, seeded and chopped
• 1 tbsp (15 ml) lemon juice
• ½ tsp ground cumin
• 1 shallot, chopped
• 1 tbsp butter
• ¼ cup (60 ml) dry white wine
• 1 ½ cups (375 ml) beef broth
• ⅓ cup (50 g) black olives, pitted and chopped
• 2 tbsp light toasted flour
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp preserved lemon, diced