Description
For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time.
Ingredients
- 2 pork tenderloins (3/4 pound each), cubed
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup sliced fresh carrots
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 cup chicken broth
- 1 cup cream of coconut or coconut milk
- 1/2 cup creamy peanut butter
- 3 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- cooked brown rice
Directions
- Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove.
- In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes.
- Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.
