Curry Pork Tenderloin Recipe -
Curry Pork Tenderloin Recipe

Curry Pork Tenderloin

Recipe by  

"Full of flavor! Serve over rice and with steamed vegetables on the side."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2006

I give this recipe 3 stars as is, but with one modification, it bumps up easily to a 4 stars. Do not bread the pork! It makes the sauce turn kind of pasty and it's just not a good texture for this recipe. If you omit the flour and just brown the pork in a spray of oil, I think this would be much much better. You can still get the spicy flavor by adding some chili paste (such as Sambal Oelek). I agree with other's comments that it could use a bit more salt than is in the recipe. I also think that you can play around with what vegetables you use. We selected red peppers, onions and bean sprouts and squeezed lime juice over it all. I'd say if you're at all curious about this recipe, give it a try with the change mentioned above.

Most Helpful Critical Review
Sep 14, 2004

I agree it needs salt and curry. Also the recipe never said when to use the white wine (maybe its for the chef!).Did turn out a little dry but overall pretty good

Jan 04, 2009

I am giving this a 5 star becuase of the changes we made. 1) Don't bread the pork- cut into a 1 inch x 1/8 inch slice, cooking in a dutch oven with the red pepper flakes; 2) Don't use mushrooms- intead we used thinly sliced red and green bell peppers and yellow squash (just because we couldn't find any zuchini), mixed into the pot with the peanut butter and coconut milk and added the meat back into the pot; 3) Don't even bother putting it into a baking dish, we just cooked it right on the stove in the dutch oven; 4) For taste, we used Real Lemon juice and red chili sauce (we only used the pepper sauce on our own plates, otherwise the kids, ages 7 & 5 wouldn't have like it. We used light coconut milk to save on the fat and did not seem to think it needed any additional salt. We cooked brown rice with chicken stock and spooned the mixture over top. This is one of our family's new favorite dishes. I plan to freeze the leftovers for later since we made 24 servings for that purpose!!!!! Enjoy.

Sep 11, 2004

Excellent recipe, but next time I will either halve the pork or double the sauce - there was little or no sauce to ladle onto the rice, which we prefer. I will also increase the curry powder and add about 1/2 t salt, as there is none besides the beef boullion, and it was needed. The general flavor and ease of the oven prep are great. Thank you, Beckil.

Sep 25, 2008

Alright here is what I did. As I say usually I give the recipe a fair shake but some things didn't sit right with me for flavors. I didn't even read the reviews until after I made the recipe. I certainly didn't bread the pork..tenderloin is naturally juicy. I cooked the pork first in a skillet with the lid on. Then I let the meat rest with the lid on. Second I didn't add the wine. Mostly because we are a dry house and I am not big on wine flavor. Mushrooms? nah..too earthy for this exotic dish...they get lost in all the flavors going on. Since it was the day before grocery day I didn't have coconut milk in stock so I used a can of evaporated milk and put some pur coconut extract in it (1 tsp) I also added more curry powder, paprika, red pepper, and more peanut butter. My husband said to feel free to make this any time. There will be a lot of sauce the point is to put it over the rice. Also dont overcook pork because it is high in fat it will dry out. Like I said before put the lid on and let it rest so the juices dont come out.

Dec 16, 2010

I give this recipe 5 stars based on my modifications (I haven't actually made it exactly as the recipe indicates). My modifications are as follows; first, I use cubed chicken instead of pork tenderloin. Secondly, I do not bread the chicken, but I brown it in a bit of oil (and add the red pepper flakes later when making the sauce). I substitute water for the white wine since I never seem to have any in the house. I cut down the beef boullion to just 1 cube and use only a 1/2 tsp of the pepper flakes so that my kids will eat it. I up the curry powder to 4 tsp and use whatever vegetables I have on hand (if I don't have mushrooms). I skip the oven and just let it simmer covered in a large skillet for 30 minutes and it is FANTASTIC! Thank you for such a delicious recipe!

Jan 19, 2005

I made this for company, and everyone of us liked it. The next time I make it, though, I will add more curry and liquid. The taste was great!

Dec 29, 2008

This was excellent. I was very pleased. Did add 2 tsps of ground cayenne to turn up the heat. Yummy-yum-yum.


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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