Tropical Pork Curry
This 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.
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
- 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.
- In small bowl stir together cornstarch and 1/4 cup pineapple juice; set aside.
- 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.
- Stir in banana just before serving.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.