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.