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.