My Mom recently gave me this recipe and said that every time she makes it guests request she make it again for them or ask for the recipe. This is one of my Mom's new favorites. She shared it with me and I'd like to share it with you.
Rob Allison.


1 c. all purpose flour
1 t. red pepper flakes
1 (2 lb.) pork tenderloin, cut into thin 1 1/2 inch strips
2 T. cooking oil
1/2 c. Marsala wine or white wine
1 can (14 oz.) coconut milk
1/2 c. crunchy peanut butter
2 cubes beef bouillon
3 t. curry powder or to taste
3 cloves garlic, pressed
1 onion, diced
1 lb. fresh mushrooms, sliced

Preheat oven to 350°F. (175°C.). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag. Add pork, seal, and shake to coat. Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels then arrange in the bottom of the prepared casserole dish. In the same pan the pork was cooked in, mix together coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture and season with curry powder. Stir in wine. Heat until warm and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish. Bake in preheated oven for 45 minutes.

Curried Pork recipe is published in our November, 2004 Menu Minder.