Coconut Curry Pork Tenderloin with Bell Peppers and Spinach
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Small Bowl
Ingredients
- 1.5 pounds pork tenderloin, cut into 1-inch pieces
- 1 (14 oz) can full-fat coconut milk
- 2 bell peppers, sliced
- 4 cups baby spinach
- 1 onion, sliced
- 3 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt
Instructions
- Add the pork tenderloin pieces to the slow cooker.
- Layer the sliced onion and bell peppers on top of the pork.
- In a small bowl, stir together the coconut milk, red curry paste, garlic, ginger, and salt until smooth.
- Pour the coconut mixture evenly over the pork and vegetables.
- Cover and cook on low for 6 hours.
- Stir in the baby spinach during the last 10 minutes of cooking so it wilts without losing color.
Notes
Stir the spinach in right at the end so it stays vibrant and does not overcook. If the sauce seems thin after cooking, remove the lid for the last 20 minutes to let it thicken slightly. Leftovers reheat well on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl