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Slow-Cooker Pork and Apple Curry

 Slow-Cooker Pork and Apple Curry
"Here's a gentle curry dish that's sure to please American palates," pens Nancy Reck of Mill Valley, California. "For fun, try varying the garnish--add a few chopped peanuts or a little chutney."
8 ServingsPrep: 15 min. Cook: 5-1/2 hours


  • 2 pounds boneless pork loin roast, cut into 1-inch cubes
  • 1 medium apple, peeled and chopped
  • 1 small onion, chopped
  • 1/2 cup orange juice
  • 1 tablespoon curry powder
  • 1 teaspoon chicken bouillon granules
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional
  • 1/4 cup raisins
  • 1/4 cup flaked coconut, toasted


  • In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and
  • cook on low for 5-6 hours or until meat is tender.
  • Increase heat to high. In a small bowl, combine cornstarch and water
  • until smooth; stir into slow cooker. Cover and cook for 30 minutes
  • or until thickened, stirring once.
  • Serve with rice if desired. Sprinkle with raisins and coconut. Yield:

2 of 2

Slow-Cooker Pork and Apple Curry (continued)

Directions (continued)

  • 8 servings.
Nutritional Facts: 2/3 cup curry mixture with 1-1/2 teaspoons each of raisins and coconut, calculated without rice) equals 235 calories, 9 g fat (4 g saturated fat), 68 mg cholesterol, 341 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.