Asian

Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans is for Dinner.

Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans takes 20 minutes to prepare.

Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans takes 360 minutes to cook.

Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans makes 6 servings.

The ingredients for Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans are:

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)

Here is how you make Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans:

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: 6Recipe submitted by SparkPeople user BLUANGEL79.

The nutritional information for Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans is:

• Servings Per Recipe: 6
• 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

Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans is Asian cuisine.

The dietary needs meet for Red curry coconut Pork Tenderloin with Artichoke Heart and Green Beans is Gluten Free