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Coconut Curry Pork Tenderloin

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Coconut Curry Pork Tenderloin
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon red pepper flakes
  • 1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
  • 2 tablespoons cooking oil
  • 1/2 cup Marsala wine or white wine
  • 1 (14 ounce) can coconut milk
  • 1/2 cup crunchy peanut butter
  • 2 cubes beef bouillon
  • 3 teaspoons curry powder, or to taste
  • 3 cloves garlic, pressed
  • 1 onion, diced
  • 1 pound fresh mushrooms, sliced
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees F (175 degrees C).
2
Next, take a large casserole dish and apply a thin layer of oil to it.
3
In a separate container, combine two main ingredients - flour and red pepper flakes - in a resealable plastic bag. Add the pork, seal the bag, and then vigorously shake it to evenly distribute the coating.
4
In a large skillet or wok, heat oil over medium-high heat.
5
Brown the tenderloin in hot oil by stirring it frequently until it reaches a golden brown color.
6
Drain the meat on paper towels and then position it at the bottom of the prepared casserole dish.
7
Using the same pan in which you cooked the meat, combine three ingredients - wine, coconut milk, and peanut butter - over low heat.
8
Add a small amount of bouillon cubes to the mixture and season with curry powder.
9
Heat the mixture until it becomes warm, then stir in some additional ingredients - garlic, onion, and mushrooms.
10
Pour the sauce over the meat in the casserole dish.
11
Bake the dish in your preheated oven for 45 minutes.