Pork Curry

recipe

Yield:

6 servings.

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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.

Note:

Light and Luscious,

Oxmoor House

January 1994
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