Curry Pork Tenderloin
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
39
Spice
44
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Red Pepper Flake2 tbsps
Cooking Oil1 cup
Marsala Wine400 g
Coconut Milk (can)1 cup
Crunchy Peanut Butter3 tsps
Curry Powder (to taste)3 cloves
Garlic (pressed)450 g
Mushroom (fresh, sliced)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Oil a large casserole dish
3
Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat
4
Heat oil in a large skillet or wok over medium-high heat
5
Brown tenderloin in hot oil, stirring frequently
6
Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish
7
In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat
8
Crumble bouillon cubes into the mixture, and season with curry powder
9
Heat until warm, and then stir in the garlic, onion, and mushrooms
10
Pour over meat in the casserole dish
11
Bake in preheated oven for 45 minutes