Pork with Pineapple and Peppers
|Pork tenderloin||3⁄4 Pound, trimmed of all visible fat and sliced into 1/4-inch strips|
|Curry powder||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Canola oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Minced peeled fresh ginger||2 Teaspoon|
|Green bell pepper||1 , seeded and chopped|
|Red bell pepper||1 , seeded and chopped|
|Unsweetened pineapple chunks in juice||8 Ounce (1 Can)|
|Chopped fresh cilantro||1 Tablespoon|
1. Combine the pork, curry powder, and coriander in a large bowl; set aside.
2. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the garlic and ginger. Cook 30 seconds, and then add the green and red peppers and continue cooking, stirring occasionally, until softened, 4-5 minutes.Transfer to a plate and keep warm.
3. Return the skillet to the heat and add the remaining 1 teaspoon oil. Add the pork mixture and cook, stirring occasionally, until beginning to brown, 3-4 minutes. Add the pineapple chunks and their juice, and the honey. Cook 2 minutes, stirring occasionally. Stir in the peppers and salt, and cook until hot, 2 minutes. Remove from the heat and stir in the cilantro.