How To Make Red Curry Pork Tenderloin

Red Curry Pork Tenderloin is a delicious combination of red curry paste with the most tender pork medallions. As kids we had pork chops cooked in mushroom soup that mom made in the big electric skillet and we remember liking it. We wanted to find a way to elevate those flavors. This recipe might not be any prettier but it sparkles with rich flavor and tender textures. We served it with cauliflower rice but mom always had mashed potatoes with hers.

This recipe can be made gluten free by using gluten free flour.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Red Curry Pork Tenderloin with Cauliflower Rice:

Cut Onions, Garlic and Mushrooms

To begin with we want to cut up our onion and garlic into a small dice. Set these aside in a bowl for later. We’ll also cut our mushrooms into small bite-size pieces.

Cut the Pork Into Medallions

Next we’ll cut our pork medallions. We want medallions that are about one and a half inches thick. A nice feature of the pork tenderloin is that it’s fairly easy to get nice even pieces for the most part.

Flour the Pork

Now we need to flour our pork medallions. We’ll use a large ziploc bag for this but a paper bag or a bowl will work as well. We start with a cup of gluten free flour in the bag and add a small amount of red pepper flakes. If you want this to come out hotter you can add as much red pepper as you’d like. A nice twist on this might be some habañero powder or something with some real kick.

Next we want to put the pork medallions in the bag with a little bit of Maldon flake salt.

Now we just shake the bag until the pork medallions are completely coated with the flour mixture. This is plenty of flour for this job so it goes fairly quickly and you get a nice even coating.

Brown the Pork

We will heat some coconut oil in a large skillet over medium heat. When the oil is hot we will add the coated pork medallions to the pan.

We are going to brown the pork medallions on all sides. We’re not really trying to cook the pork all the way through, but we want to get all the flour cooked at this point and get some of the good pork juices in our pan for the sauce.

Cook the Onion and Garlic

Once we have the pork browned we will remove it to a greased baking dish. We use a cooking spray to grease the baking dish. You want to leave as much of the pan drippings in the pan as you can and then add the onions and garlic to the pan.

Add Curry Paste

We will stir those into the pan drippings and get them cooking then add our red curry paste.

Add the Mushrooms

We want to stir the curry paste in and let that cook with the onions and garlic for a minute or two and get good and fragrant. Then we will add the mushrooms. We like to use nice mushrooms that we find at the Farmer’s Market. Most any variety will be good with this dish.

Add Peanut Butter

We’ll stir this to get everything coated and cook it for four or five minutes. We want the mushrooms to soften and the fragrance of it all to permeate the kitchen. Then we will add our peanut butter. For this you want to go all out with a good chunky peanut butter. Having those little peanut chunks in the end product is a really nice touch.

Add Coconut Milk

You’ll need to stir this quite a bit to get the peanut butter melted and incorporated into the dish. We want the peanut butter to be spread evenly throughout the mushrooms and onions rather than having any lumps of it in there. Once that is accomplished we will pour in our coconut milk.

Add White Wine

We want to get the coconut milk well stirred in and then we’ll add the white wine and get that stirred in.

Add Beef Broth

Our last bit of liquid flavoring is in the form of beef broth. 1/2 cup seems to be sufficient for this but you can use up to a full cup if you feel like it needs the liquid. We’re going to cook this for a while and let it reduce.

Fish Sauce

Then we will add the fish sauce. This is the magic umami ingredient that works to bring out all the other flavors in the curry sauce. It smells like maybe you don’t want to eat it but that doesn’t come through in the flavor at all.

Pour the Sauce Over the Pork

We want our sauce to simmer for about ten minutes. This will give it time for all the flavors to cook together and for the sauce to reduce and thicken a bit. Then we will pour the sauce over our pork medallions which have been waiting patiently in their baking dish.

Bake at 350° For 45 Minutes

We will put the uncovered baking dish in a 350 degree oven for 45 minutes, take it out, serve it up and enjoy a wonderful meal.

This comes out nice and saucy so you can serve it with rice or cauliflower rice.

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Here are some other great curry recipes you might like:

• Red Curry Chicken
• Red Curry Salmon
• Yellow Curry Crab
• Crab Stuffed Mushrooms With Yellow Curry Sauce
• Thai Coconut Curry Crab
• Chicken Satay With Peanut Sauce
• Butter Chicken
• Southern Indian Lamb Curry

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