THAI PORK WITH RED CURRY PASTE WOW ENJOY DAN:

THAI PORK WITH CREAM SHERRY AND RICE NOODLES by CHEF DAN:
Serves 4-6

INGREDIENTS:

8 ounces vermicelli noodles, soaked in hot water for 20 minutes
2 tablespoons olive oil
1-1/2 pounds pork tenderloin, cut into 1/2-inch slices
12 baby portabella mushrooms, sliced
1 cup SHEFFIELD cream sherry
1 tablespoon red curry paste
1 (19oz) can MAY-PLOY coconut milk
DIRECTIONS: PRE-HEAT OVEN TO 350 DEGREES

1. In a oven-proof skillet heat 1 tablespoons olive oil over medium-high heat,
2. Sauté tenderloin until nice and browned.
3. Set aside.
4. Add remaining oil over medium-high heat.
5. Add curry paste and stir until curry dissolves, about 40 seconds.
6. Add mushrooms and sauté for about 4-5 minutes.
7. Add cream sherry and coconut milk, stir to combine.
8. Reduce heat and simmer for 2-3 minutes.
9. Remove 1/2-cup curry mixture and set aside.
10. Drain noodles and add to skillet.
11. Sauté for 2 minutes or until just al dente, about 1-2 minutes.
12. Add tenderloin pork slices to top of noodle mixture.
13. Pour reserved curry mixture over the pork.
14. In the oven-proof skillet place in the pre-heated oven.
15. Bake for 20-25 minutes, or until internal reaches 145 degrees.

ENJOY DAN: BON-APPETITE!!