Description
A delicious dish that merges the warm flavors of red curry sauce with tender pork medallions.
Ingredients
Units
Scale
- 1 Pork Tenderloin
- 1 cup Gluten Free Flour
- 1 tsp Red Pepper Flakes
- Salt
- 3 Tbls Coconut Oil
- 4 Cloves Garlic, minced
- 1 Onion, diced
- 2 Tbls Red Curry Paste
- 1/2 lb Mushrooms, chopped
- 1/2 cup Crunchy Peanut Butter
- 1/2 cup Beef Broth
- 1 14 oz Can Coconut Milk
- 1/2 cup White Wine Vinegar
- 1 Tbls Fish Sauce
- Salt to taste
Instructions
- Cut the onion, garlic clovers and mushrooms. Cut the pork tenderloin into 1 1/2 inch medallions.
- Mix flour and red pepper flakes together and coat the pork medallions with the mixture.
- Melt the coconut oil in a large skillet over medium heat. Brown the pork medallions on all sides. Remove the pork to a greased baking dish, leaving the pan drippings in the frying pan.
- Add the onion and garlic to the frying pan and stir to coat with the drippings. Add the curry paste and stir in thoroughly. Let cook together for 2 minutes.
- Add the mushrooms and cook for five minutes stirring frequently.
- Add the peanut butter and stir until it is entirely melted and incorporated.
- Add the coconut milk, white wine, beef broth and fish sauce stirring well after each addition.
- Cook for 10 minutes, stirring occasionally.
- Pour the curry sauce over the pork medallions.
- Bake in a 350 degree oven for 45 minutes. Serve immediately.
