Reviewed: Aug. 7, 2009

Good dish. I left out the flour but otherwise followed the directions and it turned out great. Will definately make again.

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Jaime

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 13, 2009

I made this last night and it turned out great! I wouldn't use as much flour next time, ended up throwing so much out. I skipped the mushrooms but used a red bell pepper. I'll tweak it for our tastes but Well Done and Thanks!

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Silverbranch

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Reviewed: Jan. 4, 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.

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Callie

Home Town: Hillsborough, North Carolina, USA

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Reviewed: 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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LadyDelilah

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: 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.

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Sep. 3, 2007

This was pretty tasty - but I did play with it a good bit. I added salt and curry to taste, and also some cilantro. I didn't use mushrooms, instead I used peas, spinach, and squash. Also, I didn't have any crunchy peanut butter, so I used tahini instead, and added some brown sugar. Something else I thought while making this - most indian food would not use a beef product (bouillon cubes), right?

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Fat Italian

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Oct. 8, 2006

Vincent

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vincent

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Reviewed: Mar. 8, 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.

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accidental cook

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Sep. 9, 2005

My hubby and I fixed it and it was so bad that we tried to save it by rinsing the sauce off but to no avail.

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pepsigirl

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Reviewed: 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!

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MOONPAINTER

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Reviewed: Oct. 22, 2004

I agree that the recipe needed more salt. I would also eliminate the flour, as it ended up too pasty with not enough sauce. I threw the leftovers out, which was a shame considering how expensive pork tenderloin is. I won't be making this recipe again.

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CG3161

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Reviewed: 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

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JJBEN2000

Cooking Level: Expert

Home Town: Southern Pines, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: 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.

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