Pork with Curry & Lemon Grass Sauce
(Serves 2)

1 pork tenderloin cut into 4 pieces
1 red bell pepper, cut into short strips
1 red onion, sliced thin
1 tablespoon vegetable oil
1/4 cup fresh parsley, chopped
8 oz Chef Pascal Curry & Lemon Grass Sauce
Salt and pepper to taste

In a skillet heat the vegetable oil over medium heat. Add the pork and sauté about 2-3 minutes on each side until golden brown. Transfer the pork to a plate. Add onion and red bell pepper to the skillet, sauté for 2 minutes stirring occasionally. Add pork to the skillet, add Chef Pascal Curry & Lemon Grass Sauce and salt and pepper to taste. Over medium low heat simmer the pork until is heated through, about 15 to 20 minutes. Add chopped parsley. Serve over basmati rice.