Best 2 Grilled Pork Tenderloin And Curry Potato Salad Recipes

**Grilled Pork Tenderloin and Curry Potato Salad: A Flavorful Symphony of Sweet, Savory, and Spice**

Prepare yourself for a culinary journey like no other as we introduce the tantalizing Grilled Pork Tenderloin and Curry Potato Salad, a delightful symphony of flavors that will leave your taste buds in awe. This delectable dish combines the succulent juiciness of grilled pork tenderloin with the creamy richness of curry potato salad, creating a harmonious balance that is sure to impress. Whether you're a seasoned grill master or a novice cook, this recipe will guide you through the simple steps to achieve perfectly grilled pork tenderloin, bursting with smoky and savory notes. The accompanying curry potato salad adds a vibrant twist with its fragrant blend of spices, creamy mayonnaise, and tender potatoes. Get ready to tantalize your senses and indulge in a meal that will become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY POTATO SALAD

Curry Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled cubed russets. Season with salt.

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

To ensure that the pork tenderloin cooks evenly, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit (63 degrees Celsius).
If you don't have a grill, you can also cook the pork tenderloin in a skillet over medium heat for about 10 minutes per side, or until cooked through.
For the curry potato salad, be sure to use Yukon Gold potatoes, as they hold their shape well when cooked.
If you don't have curry powder, you can substitute garam masala or another Indian spice blend.
To make the curry potato salad ahead of time, simply cook the potatoes and hard-boil the eggs the day before. Then, assemble the salad just before serving.

Conclusion:

This grilled pork tenderloin and curry potato salad recipe is a delicious and easy-to-make meal that is perfect for a summer cookout or picnic. The pork tenderloin is juicy and flavorful, while the curry potato salad is creamy and tangy. This recipe is sure to be a hit with your family and friends!