I was looking for something yummy to do with cooked pork- I bottled some with my mom a month or two ago. This was SO delicious! It tasted like something you might order at a restaurant! I doubled/tripled it and shared some with our neighbors that were moving. It ended up making a delicious meal! I am getting excited about curry- mostly because I thought I didn't like it, but it is growing on me! (Hope this is a good thing for you. :) I love the bright cheery yellow color! (As long as it is not on my clothes!)

Curried Pork and Noodles

4 slices Bacon, chopped

1/2 cup milk

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed

3/4 cup Coconut

1 tsp. curry powder

1/2 tsp. ground red pepper (cayenne) (Warning- a little goes a long way! Don't add too much- it get spicy fast- I think this is too much!)

1/2 lb. spaghetti, uncooked

1-1/2 lb. pork tenderloin, cut into bite-size pieces

1 green or red pepper, cut into strips (I added quite a few peppers yellow, green, and red- it made it really pretty and tasty!)

2 green onions, sliced
I didn't worry about the bacon and I also added slivered almonds and chinese noodles. This would also be really good over rice!)

COOK bacon in large skillet on medium-high heat 5 min. or until crisp; remove to paper towels to drain. Discard drippings. Blend milk, cream cheese, coconut and seasonings in blender until smooth. Cook spaghetti as directed on package.

MEANWHILE, cook half the tenderloin pieces in same skillet on medium-low heat 4 min. or until evenly browned, stirring frequently. Transfer to bowl; cover to keep warm. Repeat with remaining tenderloin pieces. Add peppers to skillet; cook and stir 3 min. Return tenderloin meat to skillet along with cream cheese mixture; cook on low heat 8 to 10 min. or until meat is done, stirring occasionally.

DRAIN spaghetti; place on platter. Top with meat mixture, bacon and onions.