Pork Tenderloin is by FAR my favourite meat. The texture and flavor are just not comparable – it practically melts in your mouth. It absorbs flavor well and is pretty complimentary to almost anything you put it with. This particular recipe can get pretty spicy, but I find its heat comforting, and if that’s not your style, you can cut down the curry paste. It all comes together so quickly that I probably make it more often than I should. Pork tenderloin is actually really cheap at Costco, coming in at about $5 per loin. That makes serving your family a hearty, protein-laden dish, pretty damn inexpensive. If you play it right with your veggie purchase this meal will cost you less than $8 to serve a family of 4-6! Buy the pack of 4 loins at Costco and throw the rest in the freezer to make this dish even faster to prepare for your hungry mouths. I honestly don’t think anybody could be disappointed with this dish.
2tbsp Vegetable Oil
1 Onion – Coarsely chopped
2 cloves Garlic – Chopped
1 lb Pork Tenderloin – Thickly Sliced
1 Bell Pepper – Red – Cut into squares
6 oz Button Mushrooms – Quartered
2 tbsp Thai Red Curry Paste – Low Oil
2 1/2 cups Coconut Milk – Low fat
1 tsp Pork or Vegetable Stock
2 tbsp Bragg’s Soy Sauce or Tamari **SEE NOTES
4 Tomatoes – Chopped
Handful of Cilantro – Fresh – Chopped *Optional
-Heat the oil in a wok or large skillet and saute the onion and garlic for 1-2 minutes until they are softened but not browned.
-Add the pork slices and stir fry for 2-3 minutes until browned all over. Add the bell pepper, mushrooms and curry paste.
-Add the coconut milk to the wok with the stock and soy sauce. Bring to a boil and let simmer for 4-5 minutes until the liquid has reduced and thickened.
-Add the tomatoes and cilantro (optional) and cook for 1-2 minutes before serving.
– Bragg’s and Tamari are gluten free but if you’re not GF, of course you can use whatever you have.
Weight Watchers points per serving – 13
Calories – 513.8
Fat – 29.5g
Fibre – 6g
Sodium – 1,057mg
Carbohydrates – 21.1g
Protein – 38.3g