Curry Pork Tenderloin

Curry Pork Tenderloin

20
BECKIL 0

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

1 h 5 m servings 464 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 25 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 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 ...

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...

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...

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 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 te...

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 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

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

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 d...