In a medium bowl, whisk together the soy sauce, brown sugar, fish sauce, ginger, coriander, cumin, peanut butter and red curry paste. This is your sauce. Set aside.
With a sharp knife, remove any excess fat or silvery connective tissue from the pork tenderloin.
Slice the pork into thin coins, and then each coin into a half circle.
Heat a non-stick skillet over medium-high heat with the sesame oil.
Add the pork to the hot pan and sauté for 2 minutes on each side, or until mostly cooked through and browned on both sides.
Remove the pork to a plate and keep warm.
In the same skillet, add the sauce and simmer for 2-3 minutes, or until simmering.
Add in the broccolini, red onion, and mushrooms and cook, covered with a lid, for 3 minutes, or until the broccolini is mostly cooked through and tender.
Add in the red peppers and 1 TBSP lime juice and cook an additional 1 minute.
Place the pork and any juices back into the pan, stir, and cook an additional 2 minutes, or until warmed through.
Serve with rice noodles or rice, and garnish with crushed peanuts and chopped basil.
Enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.