Slow-Cooker Pork Curry

Deselect All

2 small pork tenderloins (about 12 ounces each)

2 teaspoons Madras curry powder

2 teaspoons packed light brown sugar

Grated zest and juice of 1 lime, plus wedges for serving

Kosher salt and freshly ground pepper

1 pound small red-skinned potatoes, halved or quartered if large

1 small bunch fresh cilantro, leaves whole, tender stems chopped

1 small red onion, halved and thinly sliced

1 13.5-ounce can light coconut milk (preferably Thai)

3 tablespoons Thai red curry paste

1 1/2 cups frozen French-cut green beans (about 6 ounces)

1 1/2 cups mung bean sprouts