Roasted pork tenderloin with bok choy, curried tomatoes, and avocado from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 189) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • meggan on May 21, 2023

    Subbed cilantro for mint which made more sense in this recipe. Easy and tasty.

  • ksg518 on July 08, 2016

    I wondered if this odd group of ingredients would come together in the final dish but decided to plunge ahead anyway. Next time I'll trust my intuition. The tomato and avocado mixture is barely OK although not necessarily what I would label as curried. (It also doesn't keep because the avocado gets mushy and turns brown, so this is not a dish to count on for leftovers.) But with the bok choy you have a dish that mixes vaguely Indian flavors with far eastern flavors and not in a good fusion way. It just doesn't work and I can't think of anyway to fix it.

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