Pork Curry Recipe
Ingredients
| 2 (3/4-pound) pork tenderloins | ||
| Margarine | 3 Tablespoon, divided | |
| Celery | 3/4 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 1/2 cups chopped cooking apple | ||
| Curry powder | 1 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| All purpose flour | 1 1/2 Tablespoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 1 1/2 cups canned ready-to-serve chicken broth | ||
| 1/3 cup cream of coconut | ||
| Tomato sauce | 1/3 Cup (16 tbs) | |
| 4 cups cooked long-grain rice | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
| 1/4 cup chopped dry-roasted peanuts | ||
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.
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.
Chef
