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Pork Curry

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Ingredients
  Pork tenderloins 3 Pound (2 In Number, 3/4 Ounce Each)
  Margarine 3 Tablespoon, melted and divided
  Sliced celery 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), crushed
  Chopped cooking apples 1 1⁄2 Cup (24 tbs)
  Curry powder 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  All purpose flour 1 1⁄2 Tablespoon
  Ground red pepper 1⁄4 Teaspoon
  Canned chicken broth 1 1⁄2 Cup (24 tbs) (Ready To Serve)
  Coconut cream 1⁄3 Cup (5.33 tbs)
  Tomato sauce 1⁄3 Cup (5.33 tbs)
  Cooked long grain rice 4 Cup (64 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Chopped dry roasted peanuts 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Pork

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