Teresa's Recipes
Pork Tenderloin Curry
Experience the vibrant and aromatic flavors of this Pork Tenderloin Curry, where tender pork meets a rich, creamy coconut sauce infused with warm spices. Originating from the heart of Indian cuisine, this dish embodies centuries of culinary tradition, blending savory and sweet notes that create a comforting and satisfying meal. The luscious coconut milk harmonizes beautifully with the spices, making each bite a delightful journey through rich history. Perfect for a cozy family dinner or an impressive dish to entertain guests, serve this curry over a fluffy bed of rice and garnish with fresh cilantro for an extra burst of flavor.
Ingredients
- 1 pound, cut into 1-inch pieces Pork tenderloin
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 tablespoons Curry powder
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken broth
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro
- for serving Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the pork tenderloin pieces to the skillet and sear them until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Stir in the curry powder and cook for another minute, allowing the spices to bloom and release their aroma.
- Return the browned pork to the skillet, then pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for approximately 45 minutes, or until the pork is tender and the flavors meld beautifully.
- Serve the curry over cooked rice and garnish with freshly chopped cilantro.
Tips
- For a spicier version, add a chopped chili pepper or a teaspoon of red pepper flakes when sautéing the garlic and onion.
- Feel free to add vegetables such as bell peppers, spinach, or peas during the last 10 minutes of cooking for added nutrition and flavor.
- This curry pairs wonderfully with naan bread or a side of mango chutney.