- 1 (1-pound) pork tenderloin, trimmed
- 1/4 cup orange juice
- 1 tablespoon olive oil
- 2 tablespoons red curry powder
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups chicken broth
- 1 cup unsweetened coconut milk
- 2 teaspoons lemongrass paste (or 2 stalks, outer stalks removed and thinly sliced)
- 1 tablespoon minced fresh ginger
- 1 green (serrano) or red chile pepper, thinly sliced
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 cups loosely packed arugula
- 1/2 cup fresh cilantro
- 6 ounces rice noodles, cooked
- Garnish: sugar snap or snow peas, steamed
How to Make It
Place pork in a low, shallow dish or heavy-duty, zip-top plastic bag. Add 2 tablespoons orange juice, olive oil, red curry powder, and 2 tablespoons chopped cilantro. Turn to coat evenly. Marinate about 30 minutes. Place remaining 2 tablespoons orange juice, broth, and next 7 ingredients in a large saucepan, and simmer about 10 minutes.
Heat a large skillet over medium-high heat; remove pork from marinade, sprinkle evenly with salt, and sear pork about 2 minutes on all 4 sides. Reduce heat, and continue to cook 7 to 8 more minutes or until meat thermometer inserted into thickest portion registers 155°. Remove from skillet, cover loosely with foil, and let rest about 5 minutes.
Slice pork diagonally into thin strips; add to broth, and simmer about 2 minutes or until warm. Toss arugula and 1/2 cup cilantro with noodles. Divide noodles into 4 individual bowls. Spoon pork mixture over noodles, and garnish, if desired.