Sweet & Spicy Noodle Bowl

1 T butter 
1 T extra virgin olive oil 
½ onion, minced 
2 garlic cloves, minced 
½ c white wine 
1 ½ t ginger 
¾ t red curry paste 
1 ¼ c reduced fat coconut milk 
½ c chicken stock 
½ c Emily G’s Peach Marmalade Jam 
¾ lb pork tenderloin, sliced into thin pieces
¼ c cilantro, chopped
1/3 lb spaghetti 

Heat butter and oil in a large skillet over medium heat. Cook the spaghetti according to package directions. Add onion and garlic to the skillet. 

Cover and simmer for 5 minutes until softened. Add wine, ginger, and curry paste and reduce for 5 minutes. Add coconut milk, stock, and jam. Simmer for 5 minutes whisking to combine. Add pork, cover and simmer for 5 more minutes. Add cilantro, season with salt and pepper.