Pork And Mango Korma Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place the cubed pork and potatoes into a glass baking dish. In a small bowl, mix together the yogurt, curry powder, tomato puree, milk, and paprika. Pour the yogurt mixture over the pork and potatoes, and stir to coat.
• Cover, and bake for about 1 hour in the preheated oven. Remove from oven, and stir in mango, then return to the oven for another 10 minutes, or until pork is tender.
• Remove from the oven, and stir in the green onion and fromage frais. Season with salt and pepper to taste. Serve over cooked white rice.

Steps:

• Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Steps:

• Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.