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Serve over rice and with warm pitas.

Pork Curry

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)

1. 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.
2. 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.
3. Remove cover and continue cooking 5 to 10 minutes, until of desired consistency.
4. Serve on a bed of hot cooked rice and top each serving with plain yogurt and chopped peanuts, if desired.

Serves 4.

Nutrition Facts
Calories 254 calories
Protein 26 grams
Fat 8 grams
Sodium 298 milligrams
Cholesterol 67 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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