Pork Curry

Name: Pork Curry
Ingredients: 2 (3/4-pound) pork tenderloins; 3 tablespoons margarine, melted and divided; 3/4 cup sliced celery; 1 clove garlic, crushed; 1 1/2 cups chopped cooking apple; 1 tablespoon curry powder; 1/4 teaspoon ground ginger; 1 1/2 tablespoons all-purpose flour; 1/4 teaspoon ground red pepper; 1 1/2 cups canned ready-to-serve chicken broth; 1/3 cup cream of coconut; 1/3 cup tomato sauce; 4 cups cooked long-grain rice; 1/4 cup sliced green onions; 1/4 cup chopped dry-roasted peanuts

15 ingredients

2 steps

Ingredients

2 (3/4-pound) pork tenderloins
3 tablespoons margarine, melted and divided
3/4 cup sliced celery
1 clove garlic, crushed
1 1/2 cups chopped cooking apple
1 tablespoon curry powder
1/4 teaspoon ground ginger
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1 1/2 cups canned ready-to-serve chicken broth
1/3 cup cream of coconut
1/3 cup tomato sauce
4 cups cooked long-grain rice
1/4 cup sliced green onions
1/4 cup chopped dry-roasted peanuts

Directions

1

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.
2

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.