1. Place the pork tenderloin and Summer Fresh Thai Curry Sauce in a large sealable freezer bag with salt and pepper. Seal and massage the meat with the sauce. Refrigerate for 1 hour or overnight for maximum flavour.
2. When ready to cook, remove the pork from the fridge for at least 15 minutes. Preheat the oven to 350F. Meanwhile, heat oil in a skillet over medium high heat. Remove any excess sauce from the pork tenderloin and add to the heated oil. Sear the tenderloin on all sides, about 15 minutes total.
3. Transfer the pork tenderloin into an oven safe dish to finish cooking to medium, about 25 minutes more.
4. Meanwhile, prepare basmati rice and steam the bok choy for serving. Serve the pork tenderloin alongside rice, bok choy, cilantro and lime wedges.
Calories per serving (1/4 pork tenderloin with ½ cup rice): 561, Fat 19 grams, Cholesterol 198 mg, Sodium 377.25 mg, Carbs 21 grams, Fibre 1.7 grams, Sugar 0.2 grams, Protein 64 grams