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Categories:
water onion chicken bouillon garlic rosemary thyme salt coconut oil curry powder ground red pepper pork tenderloin flour coconut milk natural peanut butter
Viewed: 45 - Published at: 7 years agoIngredients
- 1 cup water
- 1 tablespoon dried minced onion
- 1 cube chicken bouillon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 3 tablespoons coconut oil
- 2 tablespoons curry powder
- 1/2 teaspoon ground red pepper (cayenne), or more to taste
- 1 pound pork tenderloin, cut into strips
- 2 1/2 tablespoons all-purpose flour
- 1 cup coconut milk
- 1/4 cup natural peanut butter
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown.
- Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly.
- Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes.
- Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
