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Make this Pork With Chili, Thai Sweet Basil and Toasted Coconut; it's a fast and delicious way to use pork tenderloin. (From "Chop, Sizzle, & Stir: Easy Recipes for Fabulous Stir-Fries," Ryland Peters & Small)

Though this week's Dinner in Minutes recipe calls for Asian flavors, you can usually find all of the ingredients in the average urban or suburban supermarket, with the possible exception of the Thai basil. For that, you can substitute the more common Genovese basil or cilantro, or (better) you can visit one of the many Asian markets in our area that sell fresh produce.

1 pound 4 ounces pork tenderloin, trimmed of excess fat and silver skin

Sea salt

Freshly ground black pepper

4 to 5 tablespoons grated or shredded unsweetened coconut

2 tablespoons vegetable oil

1-inch piece ginger root

3 cloves garlic

1 stalk lemon grass

4 whole red Thai chilies

1 tablespoon fish sauce

2 tablespoons chili sauce

1 large handful Thai basil (about 1 cup loosely packed leaves); may substitute Italian basil or cilantro

Questions? We're here to help.

-- Jane Touzalin

By Jane Touzalin  |  August 25, 2009; 2:30 PM ET
Categories:  Shopping  | Tags: Dinner in Minutes, Jane Touzalin, shopping  
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