Pork Curry

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 483
  • Calories from fat: 37%
  • Fat: 19.8g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.8g
  • Carbohydrate: 44.6g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 0.0mg
  • Sodium: 902mg
  • Calcium: 0.0mg


  • 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


  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.
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