Ingredients
2 pork tenderloins (3/4 pound each), cubed1 teaspoon salt, divided 1/2 teaspoon pepper1 tablespoon olive oil1 cup sliced fresh carrots1 medium onion, chopped2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, drained1 cup chicken broth1 cup cream of coconut or coconut milk1/2 cup creamy peanut butter3 teaspoons curry powder1/4 teaspoon cayenne pepperCooked brown rice
Preparation
Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove.
In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes.
Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.
