March Meal Prep: Coconut Curry Pork Tenderloin

 

I've had this before but this time I used chicken breasts instead of pork tenderloin.  I went ahead and used the curry powder but  you can substitute Cumin for it.  Darn . . . forgot to take a picture of the final meal!  Or even of it cooking.  Just have the meal prep photos.

Ingredients

• 1 (13.5 oz) can light coconut milk
• 2 Tbsp Makin' Magic Chicken Seasoning
• 1 Tbsp curry powder
• 1 1/2 lbs pork tenderloin, seasoned with salt and pepper

Directions

• 
  In a gallon freezer bag, combine first 3 ingredients.  Add seasoned pork.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.  (squeeze air out if you plan on freezing).
• 
  Prepare grill to medium heat.  Remove pork from marinade; discard bag with marinade.
• Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 20 minutes.

Bake option:  Preheat oven to 425 degrees F.  Place pork on a greased rimmed baking sheet.  Bake until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 25-35 minutes.