| Level: | Easy |
| Total: | 7 hr 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 small pork tenderloins (about 12 ounces each)
- 2 teaspoons Madras curry powder
- 2 teaspoons packed light brown sugar
- Grated zest and juice of 1 lime, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 pound small red-skinned potatoes, halved or quartered if large
- 1 small bunch fresh cilantro, leaves whole, tender stems chopped
- 1 small red onion, halved and thinly sliced
- 1 13.5-ounce can light coconut milk (preferably Thai)
- 3 tablespoons Thai red curry paste
- 1 1/2 cups frozen French-cut green beans (about 6 ounces)
- 1 1/2 cups mung bean sprouts
Instructions
- Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices.
- Whisk the coconut milk with 1/4 cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours.
- Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper.
- Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges.
Nutrition Facts
| Calories | 400 |
| Total Fat | 12 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 111 milligrams |
| Sodium | 478 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 5 grams |
| Protein | 40 grams |
| Sugar | 8 grams |
Reviews
This recipe has great potential but I think it needs garlic added and more salt. I added rice noodles, garlic, one diced Thai chili pepper and more salt and it completed the recipe.
Just made this and it came out great! I’ll take any excuse I can get to use coconut milk My girlfriend loved the flavors and she is a picky eater. Definitely a repeat!
I was really excited about this, but I think it lacked flavor, especially with all the ingredients. I think it has potential, but was expecting much more BAM!
Such a delicious recipe. We ended up adding a cornstarch slurry to thicken the curry to our likening but WOW is it tasty. Especially on day 2.
I’ve made this a few times now and am always surprised at how good it is. Always looking for new pork tenderloin recipes because I buy them in bulk and this one was super easy. Was only able to find green curry paste, but it still came out great. The bean sprouts are an authentic addition, but couldn’t find them the second time I made the recipe. Was still good without them!