Gather and prep all ingredients. If shredding the cabbage, make sure to cut the cabbage thin enough. Peel silverskin off of pork tenderloin if it is on there.

Add half of the butter and cabbage to a pan over medium heat. Season with salt and pepper to taste. Saute cabbage, stirring occasionally, until soft and slightly golden. Set aside and keep warm.

Slice the tenderloin into 1/2 to 3/4 inch thick pieces.

Season the pork slices with onion powder and salt and pepper to taste.

Add the remaining half of the butter to a pan over medium heat. Once hot, add in the pork slices and brown on both sides, about 2 minutes on each side. Remove from pan and set aside, leaving any juices in the pan.

Add the coconut milk and curry powder to the pan over medium-low heat and stir together well, until there are no lumps of spice remaining.

Once sauce has thickened slightly, add pork back over low heat and stir to coat. If pork is not cooked all the way through, cover and allow to finish.

Serve the pork and curry sauce with fried cabbage. Enjoy!