Maple roasted pork tenderloin
To make the red curry place all the ingredients in a blender and chop until paste-like. Put in a jar and chill overnight or for better results let it rest for 2 days.
The night before soak the peas in cold water with a pinch of bicarbonate soda. In the morning place the oil and chopped shallots in a pan and cook for 1 minute. Add the peas and the vegetable stock and cook for 25 minutes. Set aside.
Season the pork tenderloin and pan roast on all sides for 1 minute each side. Put the tenderloin in a baking tray and bake at 180C for 10-12 minutes.
Add the maple syrup to the roasting pan and glaze the pork fillet every 3 minutes. When ready to plate, warm the red curry in a pan for 3-4 minutes and serve.