Pork Curry



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


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


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.

Light and Luscious,

Oxmoor House

January 1994