Curry Pork Tenderloin

Curry Pork Tenderloin


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

Ingredients 1 h 5 m {{adjustedServings}} servings 464 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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Reviews 20

  1. 25 Ratings

accidental cook

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 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.