SAVORY CURRIED PORK
The rich flavor of sesame oil and the kick of fish sauce and lemon grass enhance this tender slow-simmered pork curry.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Remove fat from pork. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.
- In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender. Serve over rice; garnish with cilantro.
Nutrition Facts : Calories 415, Carbohydrate 10 g, Cholesterol 100 mg, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
CURRIED MUSTARD PORK
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h20m
Yield 8 servings, plus leftovers
Number Of Ingredients 5
Steps:
- Stir together the mustard, curry powder and pepper. Rub the mixture all over pork loins, and let stand until the pork comes to room temperature.
- Preheat the oven to 350 degrees. Put the pork loins in a large roasting pan, and roast until they reach an internal temperature of 160 degrees, about 1 hour 10 minutes. Let stand 10 minutes. Remove the string.
- Cut slices off one loin, and put the slices and the remaining loin on a platter. Surround the platter with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
- In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
- In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
- Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
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INDIAN PORK CURRY - NISH KITCHEN
From nishkitchen.com
Cuisine IndianTotal Time 1 hr 15 minsCategory Side DishesCalories 714 per serving
- Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
- Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
- To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
- Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
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