Recipe by BECKIL
"Full of flavor! Serve over rice and with steamed vegetables on the side."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red pepper flakes
1 (2 pound)
pork tenderloin, cut into thin 1 1/2 inch strips
Marsala wine or white wine
1 (14 ounce) can
crunchy peanut butter
curry powder, or to taste
fresh mushrooms, sliced
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.
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
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.
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.
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.
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!
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!
This was excellent. I was very pleased. Did add 2 tsps of ground cayenne to turn up the heat. Yummy-yum-yum.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Pork Tenderloin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 252
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to prepare a succulent herb-crusted pork tenderloin.
See how to make an incredibly easy pork tenderloin with black cherry sauce.
See how to make pork tenderloin stuffed with herbs, garlic, and currants.