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Pork Curry

Yield 6 servings.

Ingredients

  • 2 (3/4-pound) pork tenderloins
  • 3 tablespoons margarine, melted and divided
  • 3/4 cup sliced celery
  • 1 clove garlic, crushed
  • 1 1/2 cups chopped cooking apple
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups canned ready-to-serve chicken broth
  • 1/3 cup cream of coconut
  • 1/3 cup tomato sauce
  • 4 cups cooked long-grain rice
  • 1/4 cup sliced green onions
  • 1/4 cup chopped dry-roasted peanuts

Nutrition Information

  • calories 483
  • caloriesfromfat 37 %
  • fat 19.8 g
  • satfat 7.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 31.8 g
  • carbohydrate 44.6 g
  • fiber 0.0 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 902 mg
  • calcium 0.0 mg

How to Make It

  1. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices; cut slices into 1-inch pieces. Cook half of pork in 1 tablespoon margarine in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork and 1 tablespoon oil.

  2. Saute celery and garlic in remaining 1 tablespoon margarine in skillet over medium-high heat until tender. Add apple, curry powder, and ginger; saute over medium heat 6 minutes or until apple is crisp-tender. Stir in flour and red pepper. Gradually add chicken broth, cream of coconut, and tomato sauce. Return pork to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until pork is tender, stirring frequently. Spoon pork mixture over rice, and sprinkle with green onions and peanuts.

Light and Luscious