Pork Tenderloin Thai Curry

• 1 tablespoon vegetable oil
• 2 medium onions, halved and sliced (1 1/4 cups)
• 1 large red bell pepper, cut in 3/4-inch pieces (3/4 cup)
• 2 medium zucchini, cut in bite-size pieces (2 1/2 cups)
• 1 (1.75 oz.) packet red curry base
• 2 1/2 tablespoons light brown sugar
• 1 1/2 tablespoons fish sauce
• 1 (13.5 oz.) can Thai coconut milk (do not shake)
• 1/2 cup water
• 2 (1 1/2-1 3/4 lb.) pork tenderloins, sliced crosswise 1/3-inch thick
• 2 tablespoons unsalted dry roasted peanuts, coarsely chopped
• Fresh cilantro sprigs

1. Heat oil in a 4-quart saucepan, add onions, peppers, zucchini and red curry base and cook, stirring, for 3 minutes. Stir in brown sugar and fish sauce; scoop creamy top off coconut milk (about 1 cup) and add to onion mixture with water. (Discard clear liquid in bottom of can or reserve for other use.) Bring to a simmer.
2. Add sliced pork, return to a simmer over medium-low heat and cook, stirring occasionally, until pork is just cooked through, about 8 minutes. Sprinkle peanuts on top and garnish with cilantro sprigs.

vegetable oil, onions, red bell pepper, zucchini, packet red curry, light brown sugar, fish sauce, coconut milk, water, pork tenderloins, peanuts, cilantro

Taken from www.myrecipes.com/recipe/pork-tenderloin-thai-curry (may not work)