Coconut-Spiked Pork Tenderloin with Quinoa and Peanuts
Yield: 6 servings

2 leeks, white part only, cleaned and chopped
4 cloves garlic, quartered
1 chile pepper, quartered
1 1⁄2 cups chicken or vegetable broth
1⁄2 cup coconut milk
1⁄4 cup dry-roasted peanuts
1 tbsp olive oil
12 oz pork tenderloin, thinly sliced
2 tsp ground cumin
1⁄2 tsp salt
Freshly ground black pepper
1 can (14oz) diced tomatoes with juice
1 cup quinoa, rinsed and drained
1 cup sliced green beans

1. In work bowl fitted with metal blade, pulse leeks, garlic and chile pepper until finely chopped, about 15 times, stopping and scraping down sides of the bowl once or twice. Transfer to a bowl and set aside.

2. In same work bowl, process broth, coconut milk and peanuts until smooth, about 30 seconds. Set aside.

3. In a skillet, heat oil over medium-high heat. Add pork, in batches, and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.

4. Add leek mixture to pan and cook, stirring, until softened, about 5 minutes. Add cumin, salt, and black pepper to taste and cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil. Stir in quinoa and green beans and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.

Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.