About Me

I have been doing a lot of cooking for all of the guys at my husband's work. Since I am constantly asked for the recipes I decided to just start a blog of all of my favorite recipes. Hope you enjoy them!!

Thursday, April 19, 2012

Curry Pork Tenderloin

Ingredients:

1 cup flour
1 t. red pepper flakes
1 (2lb.) pork tenderloin, cut into 1 1/2 inch strips
2 T. cooking oil
1/2 cup Marsala wine
1 (14 oz.) can coconut milk
1/2 cup crunchy peanut butter
2 cubes beef bouillon
3 t. curry powder, or more or less to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced


Preheat oven to 350 degrees. Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pok, seal, and shake to coat.

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 casserole dish.

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. Bake in preheated oven for 45 minutes.

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