Super-Easy Curry

My friend Lisa LOVES curry, and talking about curries with her the other day made my tastebuds demand a curry for dinner-soon!  So tonight, I took the base of a WholeFoodsMarket recipe, and I'm making it my own.  I'm using pork because it's what I have on hand, but the pork can easily be substituted for chicken breasts, chicken thighs, or even thinly sliced sirloin steak. 

Key Ingredients:

1 pork tenderloin, approximately 1 lb

1-2 TBSP curry powder

2 TBSP canola oil

2/3 C light coconut milk

1 C chicken broth

3 C assorted fresh veggies (I used the asian mix from Trader Joe's)

Preheat oven to 350 degrees.  Rub tenderloin with 1/2 TBSP of curry powder mixed with 1 TBSP of oil.  Heat remaining TBSP of oil in an ovenproof skillet over high heat.  Add pork and brown on all sides, about 4 minutes.  Transfer skillet to oven and bake under thermometer inserted into pork registers 155 degrees, about 15 minutes.  Remove from oven and let pork rest 5 minutes.

Meanwhile, in a medium saucepan coated with cooking spray, sautee veggies until crisp-tender.  Add desired amount of curry powder to vegetables with a small amount of coconut milk until smooth.  Add remaining coconut milk and broth.  Simmer about 5 minutes until slightly thickened.  Pour warm sauce with veggies over thin slices of pork on each plate and serve.