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Curried Pork Tenderloin

southern.chef's picture
Ingredients
  Canned pineapple chunks 20 Ounce, undrained
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Vegetable oil 3 Tablespoon, divided
  Pork tenderloin 2 Pound, cut into 1 inch cubes
  Green pepper 1 Large, cut into strips
  Onions 2 Small, sliced, separated into rings
  Sliced canned water chestnuts 8 Ounce, drained
  Hot cooked rice 1 Cup (16 tbs)
  Chopped dates 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Bacon bits 1⁄4 Cup (4 tbs) (Any Commercial Brand)
Directions

Drain pineapple, reserving liquid, set pineapple aside.
Combine pineapple liquid, cornstarch, salt, curry powder, vinegar, and soy sauce, mix well, and set aside.
Add 2 tablespoons oil to a preheated wok, coating sides, allow to heat at medium high (325°) for 1 minute.
Add pork, stir-fry 8 to 10 minutes or until done.
Remove pork from wok.
Add remaining 1 tablespoon oil, green pepper, onion, and water chestnuts to wok, stir-fry 2 minutes or until crisp-tender.
Return pork to wok.
Add cornstarch mixture to wok, cook, stirring constantly, until thickened.
Add pineapple to wok, cook, stirring gently, until thoroughly heated.
Serve over hot cooked rice.
Sprinkle with dates, coconut, and bacon, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Curry
Interest: 
Party
Servings: 
6

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