Coconut Red Curry Crockpot Pork Tenderloin

This Coconut Red Curry Crockpot Pork Tenderloin is a simple and delicious dinner!  With rich flavours of curry, peanut butter and coconut milk.


  • 11 1/2 lb pork tenderloin
  • 1/4 cup peanut butter
  • 1/4 cup Peanut Satay Sauce
  • 2 tbsp Red Curry Paste
  • 2 tbsp brown sugar
  • 1400 mL can of Coconut Milk
  • 1 1/2 cups sliced vegetables (red peppers (carrots, baby corn on the cob, onions))
  • juice from 1 lime
  • Clubhouse Ground Black Pepper to taste
  • Jasmine Rice (to serve)
  • garnish with sliced green onions and cilantro


  1. In a skillet on high heat, sear all sides of the tenderloin in a little bit of olive oil.
  2. Transfer the tenderloin to the crockpot.
  3. In a bowl, mix together the peanut butter, peanut satay sauce, red curry paste, brown sugar and coconut milk. I like to use a hand blender to make it nice and smooth.
  4. Pour the coconut mixture over the tenderloin.
  5. Cook in the crockpot on high for about 5 hours. You may want to stir a few times during the cooking process.
  6. After 5 hours, add the sliced vegetables and lime juice then cover and cook for an additional 30 minutes.
  7. Serve over jasmine rice and garnish with green onion and cilantro.