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Pork Vindaloo

Oxmoor House
Yield 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)
Seasoned with ginger, garam masala, mustard seeds, and cumin, this fragrant Indian-spiced pork loin braises in a tomato-based sauce. The low-and-slow cooking method renders the pork melt-in-your-mouth tender.

Ingredients

  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons garam masala
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper
  • 1 (2-pound) boneless pork loin roast, trimmed and cut into 1-inch pieces
  • 2 cups chopped onion
  • 6 garlic cloves, minced
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/3 cup dry red wine
  • 2 1/2 cups coarsely chopped tomato (about 1 pound)
  • 3 cups hot cooked basmati rice
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 379
  • caloriesfromfat 0.0 %
  • fat 7.2 g
  • satfat 1.9 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 38.4 g
  • carbohydrate 36.2 g
  • fiber 2.7 g
  • cholesterol 95 mg
  • iron 3.1 mg
  • sodium 279 mg
  • calcium 43 mg

How to Make It

  1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.

  2. Heat a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

  3. Add onion and garlic to pan; reduce heat to medium, and sauté 5 minutes or until onion is crisp-tender. Stir in flour. Add wine, scraping pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro.

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