Grilled Pork Tenderloins With Vegetable Curry

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2 1/2 tablespoons canola oil

1 tablespoon minced ginger

1 tablespoon minced garlic

1 teaspoon minced jalapeƱo

2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion

1 red bell pepper, cut into 1/2-inch-wide strips

1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces

Salt and freshly ground pepper

2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick

1 1/2 teaspoons Thai red curry paste

2 cups pure coconut water

3 tablespoons lime juice

2 cups coarsely shredded stemmed kale

1 tablespoon chopped cilantro

2 tablespoons full-fat sour cream

4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness

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