|Pork tenderloins||3 Pound (2 In Number, 3/4 Ounce Each)|
|Margarine||3 Tablespoon, melted and divided|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped cooking apples||1 1⁄2 Cup (24 tbs)|
|Curry powder||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|All purpose flour||1 1⁄2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Canned chicken broth||1 1⁄2 Cup (24 tbs) (Ready To Serve)|
|Coconut cream||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||1⁄3 Cup (5.33 tbs)|
|Cooked long grain rice||4 Cup (64 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped dry roasted peanuts||1⁄4 Cup (4 tbs)|
Partially freeze tenderloins; trim fat from tenderloins.
Cut tenderloins diagonally across grain into 1/4-inch-thick slices; cut slices into 1-inch pieces.
Cook half of pork in 1 tablespoon margarine in a large skillet over medium-high heat 3 minutes on each side or until lightly browned.
Remove pork from skillet.
Drain; set aside, and keep warm.
Repeat procedure with remaining pork and 1 tablespoon oil.
Saute celery and garlic in remaining 1 tablespoon margarine in skillet over medium-high heat until tender.
Add apple, curry powder, and ginger; saute over medium heat 6 minutes or until apple is crisp-tender.
Stir in flour and red pepper.
Gradually add chicken broth, cream of coconut, and tomato sauce.
Return pork to skillet.
Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until pork is tender, stirring frequently.
Spoon pork mixture over rice, and sprinkle with green onions and peanuts.