Ingredients for 2 servings:
1. 100 g pork tenderloin
2. salt and pepper
3. 2 teaspoons curry powder
4. 2 tablespoons olive oil, divided
5. 2 garlic cloves, minced
6. 1 1/2 cups cooked long-grain rice
7. 1/4 cup salsa (I used extra hot)
8. 1 tablespoon soy sauce
9. 1/4 cup frozen corn kernels, thawed
10. chopped scallion

Directions:
1. Pound the pork with meat mallet/rolling pin between cling wrap until thin.
2. Season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
3. Heat 1 TB oil in a wok/skillet.
4. Once hot, pan fry the pork fillet for approx 1-2 mins each side until cooked.
5. Remove from pan and let cool slightly, then slice it thinly across the grain.
6. Heat remaining 1 TB oil in the wok; once hot, saute the garlic until fragrant (approx 30sec).
7. Add rice and stir well.
8. Stir in salsa, soy sauce and corn; saute for another minute (If it gets too dry, add a few tsp of water or chicken stock).
9. Mix in sliced pork and stir briefly to heat through and for flavors to blend.
10. Garnish with some chopped scallions before serving.

Enjoy your meal!