Curried Pork

This CL reader has been in America for nine years, their native country being England. They love Indian food, which is popular in their country. This is one of their favorite recipes that they cook all the time.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 28 %
Fat 10.1 g
Satfat 3.4 g
Monofat 4.4 g
Polyfat 1.2 g
Protein 40.1 g
Carbohydrate 17.6 g
Fiber 3.1 g
Cholesterol 100 mg
Iron 3.1 mg
Sodium 395 mg
Calcium 79 mg


Cooking spray
1 1/2 cups finely chopped onion
1 cup chopped green bell pepper
1 1/2 cups sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained


Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add mushrooms, and sauté 2 minutes. Place the onion mixture in an 11 x 7-inch baking dish coated with cooking spray.

Combine flour, curry powder, salt, and black pepper in a medium bowl, stirring with a whisk. Add pork; toss to coat. Recoat pan with cooking spray; place over medium-high heat. Add pork mixture; cook 5 minutes, browning on all sides. Add pork mixture to onion mixture. Pour tomatoes over pork mixture. Cover and bake at 350° 1 hour or until pork is done. Yield 4 servings (serving size: 1 1/2 cups).

March 2003
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