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Curried Pork and Fruit Recipe

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Tender pork, tropical fruit and a spicy curry sauce combine in this tongue-tingling recipe from Nancy Becker of Franklin, Illinois. "It never fails to win compliments," she says.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 3/4 pound pork tenderloin, thinly sliced
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon minced fresh gingerroot
  • 1 cup chicken broth
  • 1 can (15-1/4 ounces) unsweetened tropical mixed fruit, drained
  • Hot cooked rice, optional

Nutritional Facts

One serving (3/4 cup pork mixture calculated without rice) equals 190 calories, 3 g fat (1 g saturated fat), 55 mg cholesterol, 437 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable 1 fruit


  1. In a large skillet or wok coated with cooking spray, stir-fry pork and onion for 2-3 minutes or until pork is browned and onion is tender. Sprinkle with the flour, curry, salt, cayenne and ginger; toss to coat. Stir in the broth; bring to a boil. Add fruit; cook and stir for 2 minutes. Serve over rice if desired. Yield: 4 servings.
Originally published as Curried Pork and Fruit in Light & Tasty October/November 2002, p21

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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