Enjoy this guest post from The Peanut Butter Mother, creator of the Linda Delite. She is entering this recipe into the peanut butter sandwich contest.
This recipe is very adaptable. Choose a spicier curry paste if you like and any sort of chutney would be wonderful. Endive can be a bit pricey so this would be great in a tortilla or rice paper wrapper too. And maybe try a crunchy peanut butter instead of the chopped peanuts. Experiment! This recipe made more than enough for two main courses but it would also be nice served as an appetizer.
Another strong entry into the Peanut Butter Exhibition. Sounds great mom, wish I was home to try it! ~ Nick
1lb pork tenderloin
2T + 1t prepared curry paste, separated
1/2 cup creamy natural peanut butter
1t dried cilantro (or 1T fresh)
1/2 cup mango ginger chutney (Trader Joe’s)
2-3 heads of endive
1/3 cup chopped peanuts (optional)
1. Lightly rub pork with 2T curry paste. Bake at 350 degrees for about 45 min. or until internal temperature is 160 degrees. Cool for 10 minutes and shred with 2 forks or your fingers. Can be prepared a day or two ahead of time.
2. Gently separate the endive leaves. Mix together the peanut butter, 1t curry paste and cilantro in a small bowl. Fill the endive leaves about half full with shredded pork. Drizzle on the peanut butter mixture and drop a layer of mango chutney on top. Sprinkle with chopped peanuts if desired. Enjoy.