Pork Tenderloin, Apple and Raisin Curry https://www.penzeys.com/shop/recipes/pork-tenderloin-apple-and-raisin-curry/ Randy Raymond writes, "I have only just begun to experiment with curries in the last two years and really enjoy the simplicity of preparation, versatility and wonderful flavors of them. This is an adaptation of yellow chicken curry from India and grew out of our love of pork tenderloin. Best served with Naan bread and jasmine or basmati rice." 3 TB. oil (coconut is great, but any will do) 1 medium onion, chopped 1 TB. PENZEYS MINCED GARLIC, rehydrated in 2 TB. water 3 TB. SWEET CURRY POWDER (see note) 1 TB. GARAM MASALA 1 CINNAMON STICK, broken in half 1 tsp. HUNGARIAN-STYLE SWEET PAPRIKA 1 WHOLE BAY LEAF 1 tsp. POWDERED GINGER 1/2-1 tsp. sugar 1 TB. tomato paste 1 1/2 lbs. (about) pork tenderloin, cut into bite-sized pieces 2 Granny Smith apples, cut into bite-sized pieces (peel if desired) 1/3-1/2 Cup raisins, optional 3-4 dried chilies, optional 1 Cup plain yogurt (Randy uses 2% Greek) 1 15-oz. can coconut milk (we used light), divided 1/2 lemon, juice of (about 2 TB) 1/2-1 Cup chicken stock (or 1/2-1 Cup water mixed with 1/4-1/2 tsp. CHICKEN SOUP BASE), as needed 1/8-1/2 tsp. CAYENNE PEPPER, optional 1/4 Cup chopped fresh cilantro, optional 1/4-1 tsp. salt, to taste 1/4-1/2 tsp. dried SPEARMINT LEAVES, optional