Serve this tasty pork curry with rice and warm pita bread.
1 pound pork tenderloin, cut into 1/2-inch cubes
1 tablespoon vegetable oil
3/4 cup coarsely chopped onion
1/3 cup chopped celery
3 tablespoons curry powder
1/8 teaspoon garlic powder
1 medium tomato, seeded and chopped
1 1/2 cups chopped apple, unpared
4 tablespoons golden raisins
1 cup water
1 teaspoon instant chicken bouillon granules
Hot cooked rice (optional)
Plain yogurt (optional)
4 tablespoons chopped peanuts (optional)
- In a large frying pan heat oil to medium-hot. Add pork cubes, onion and celery. Cook, stirring occasionally, until pork is brown and vegetables are tender.
- Stir in curry powder, garlic powder, tomato, apple, water and bouillon granules; mixing well. Reduce temperature to low. Cover and cook, stirring occasionally, for 10 minutes.
- Remove cover and continue cooking 5 to 10 minutes, until of desired consistency.
- Serve on a bed of hot cooked rice and top each serving with plain yogurt and chopped peanuts, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.