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)

Directions:

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.