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Tropical Pork Curry

Tropical Pork CurryThis fruity curry makes a quick weeknight supper served over hot cooked rice and with steamed green beans. Leftover curry reheats nicely, and taste even better the next day.

Recipe Ingredients:

2 small pork tenderloins, about 1 1/2 pounds total, cut into 3/4-inch cubes
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons curry powder
1 medium pineapple, cored and cubed or 3 (8-ounce) cans pineapple chunks, drained
1 cup pineapple juice - divided use
2 tablespoons cornstarch
2 bananas, peeled and sliced

Cooking Directions:

  1. In large nonstick skillet sauté onion in butter until translucent, about 3 to 4 minutes. Stir in curry and blend thoroughly. Add pork cubes and cook, stirring, for 4 minutes, until lightly browned.
  2. In small bowl stir together cornstarch and 1/4 cup pineapple juice; set aside.
  3. Stir pineapple chunks and remaining 3/4 cup juice into pork mixture; bring to a boil and stir in cornstarch mixture. Cook and stir for about 2 minutes, until thickened.
  4. Stir in banana just before serving.

Makes 6 servings.

Recipe and photograph provided courtesy of National Pork Board.