Tender slices of thin-cut pork tenderloin are stir-fried and then baked in a creamy coconut curry sauce to create a dish that is uniquely flavorful.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
464 Calories
Recipe Instructions
Step 1
Bake in preheated oven for 45 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
Step 3
Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
Step 4
In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
Ingredients
1 cup all-purpose flour
½ cup crunchy peanut butter
1 (14 ounce) can coconut milk
1 onion, diced
1 pound fresh mushrooms, sliced
2 cubes beef bouillon
1 teaspoon red pepper flakes
2 tablespoons cooking oil
3 cloves garlic, pressed
1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
