- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 28 Times
I love the unusual combination of flavors in this one-dish meal. It’s easy enough to make for a weeknight dinner and particularly colorful if made with red quinoa.
- 1½ (375 mL) cups reduced-sodium chicken or vegetable stock or water
- ½ cup (125 mL) coconut milk
- ¼ cup (50 mL) dry-roasted peanuts
- 1 tbsp (15 mL) olive oil
- 12 oz (375 g) pork tenderloin, thinly sliced
- 2 leeks, white part only, cleaned and sliced (see Notes)
- 4 cloves garlic, minced
- 1 chile pepper, minced (see Notes)
- 2 tsp (10 mL) ground cumin
- ½ tsp (2 mL) salt
- Freshly ground black pepper
- 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
- 1 cup (250 mL) quinoa, rinsed and drained
- 1 cup (250 mL) sliced green beans
1. In a blender, combine stock, coconut milk and peanuts. Process until smooth. Set aside.
2. In a skillet, heat oil over medium-high heat for 30 seconds. Add pork, in batches if necessary, and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.
3. Add leeks to pan and cook, stirring, until softened, about 5 minutes. Add garlic, chile pepper, cumin, salt and black pepper to taste and cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil. Stir in quinoa and green beans and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.
To clean leeks: Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
Use the kind of chile pepper you have on hand. Jalapeño, long red or green or even habanero (if you only use half) will work well in this recipe.
© 2008 Judith Finlayson