|Pork tenderloin||1 1⁄4 Pound, trimmed and cubed (1 1/4 Pound)|
|Onion||1 , peeled and sliced|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Butter/Margarine||2 Ounce (50 Gram)|
|Red pepper||1 , chopped|
|Green pepper||1 , chopped|
|Chili peppers||2 , sliced|
|Flour||1 Ounce (25 Gram)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Pork stock||3⁄4 Pint (350 Milliliter)|
|Crunchy peanut butter||4 Tablespoon|
|Chili sauce||3 Teaspoon|
|Coriander sprigs||2 Tablespoon (Fresh Ones, For Garnish)|
Preheat oven to Gas 3, 325°F, 160°C.
Fry pork, onion and garlic in fat for 5 mins, or until meat is sealed.
Add peppers and continue to cook, stirring frequently for 2 mins.
Stir in flour and spices and cook for a further 1 min.
Gradually blend in the stock, peanut butter chilli sauce.
Place in a 4 pint/2.25 litre ovenproof casserole dish, cover and cook for 2 hrs or until meat is tender.
Garnish with coriander, serve with tagliatelle.