Pork Tenderloin Thai Curry Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Safflower oil1 1⁄2 Tablespoon
 Onions2 Medium, halved and sliced
 Red bell pepper1 Large, cut into 3/4-inch dice
 Red curry base1 3⁄4 Ounce (1 Packet)
 Light brown sugar2 1⁄2 Tablespoon
 Fish sauce1 1⁄2 Tablespoon
 Thai coconut milk13 1⁄2 Ounce (Do Not Shake, 1 Can)
 Pork tenderloins1 3⁄4 Pound, sliced crosswise 1/3 inch thick (2 Pieces)
 Frozen broccoli cuts1 Pound, thawed (1 Package)

Nutrition Facts

Serving size

Calories 625 Calories from Fat 274

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 22.8 g114.1%

Trans Fat 0.1 g

Cholesterol 129 mg43%

Sodium 1340.7 mg55.9%

Total Carbohydrates 36 g12.1%

Dietary Fiber 7.2 g28.8%

Sugars 18.5 g

Protein 50 g99.6%

Vitamin A 86.7% Vitamin C 257.9%

Calcium 11.3% Iron 23.1%

*Based on a 2000 Calorie diet

Directions

1. In a 4-quart saucepan over medium-high heat, heat oil. Add onions, pepper, and red curry base and cook, stirring, 3 minutes. Stir in brown sugar and fish sauce. Scoop the creamy top off the coconut milk and combine with 1/2 cup water in a small bowl. Add mixture to saucepan.
2. Add sliced pork and cook, stirring, 4 minutes. Add thawed broccoli and cook, stirring, until broccoli is hot and pork is just cooked through, 1 to 2 minutes more.
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