Rating: 4 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

464 calories; protein 29g; carbohydrates 22.9g; fat 28.1g; cholesterol 63.3mg; sodium 282mg. Full Nutrition
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