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My review
Curry Pork Tenderloin
BECKIL
"Full of flavor! Serve over rice and with steamed vegetables on the side."
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Ingredients
1 h 5 m servings 464 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 464 calories; 28.1 g fat; 22.9 g carbohydrates; 29 g protein; 63 mg cholesterol; 282 mg sodium. Full nutrition
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
3/8/2006
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 ...
Most helpful critical review
9/14/2004
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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3/8/2006
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 ...
1/4/2009
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...
9/11/2004
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...
9/25/2008
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. ...
12/15/2010
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 te...
1/19/2005
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!
9/14/2004
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
12/29/2008
This was excellent. I was very pleased. Did add 2 tsps of ground cayenne to turn up the heat. Yummy-yum-yum.
9/3/2007
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 d...