1 large or two small tenderloins (approx 600gr)
3 leeks in thin rings
1 bell pepper, diced
1 squash/zucchini, diced
1 large + 1 small can of coconut milk (approx 600gr)
1 small can of concentrated tomato paste (70gr)
Quickly stir-fry leeks, bell pepper and squash in oil and spices according to taste (cayenne pepper or a Hawaiian mix works well) in a pan. Remove. Add a bit more oil and brown the tenderloin on all sides. Put it in an oven-proof dish. Pour coconut milk and tomato paste on the pan and allow it to simmer until it's reduced somewhat. Add leeks, bell pepper and squash and add to the oven-proof dish. Cook at 200*C/390*F for 30-45 minutes depending on the thickness of the tenderloin and how done you want it to be. Take it out of the oven, cut the meat into slices and return it to the sauce.
Serve with rice and a nice green salad.