Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Pork Tenderloin 5.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 3 cup Aldi Extra Fine Green Beans, frozen 2 serving artichoke heart frozen (12 pieces) (by TRUNORTH) 1.70 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 2 tbsp Red Curry Paste, Thai Kitchen, 1 serving = 1TBS (by KAUAI-CAROLANN) 1.5 tbsp Crosse & Blackwell Red Currant Jelly 1 Tbsp (20 g) (by CHUCKLES0719)
Crockpot: Place tenderloin in bottom of pot, add 32 oz. of Low Sodium, Organic Chicken Broth, Full can of Coconut Milk, Salt, Pepper to taste, Cajun seasoning. Cook on high for 3 hours. Add bag of frozen artichoke hearts and full bag of extra fine green beans, and 2 TBSP of Taste of Thai Red Curry Paste, or to taste. Add 1.5 TBSP Red Currant Jelly. (I used Lingonberry jelly from Sweden.)
Serving Size: 1.25 cups
Number of Servings: 6
Recipe submitted by SparkPeople user BLUANGEL79.
Serving Size: 1.25 cups
Number of Servings: 6
Recipe submitted by SparkPeople user BLUANGEL79.
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 16.9 g
- Cholesterol: 44.8 mg
- Sodium: 680.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.0 g
- Protein: 20.7 g