Curried Pork and Fruit Recipe

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Curried Pork and Fruit Recipe

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4 1
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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
  • Dash ground ginger or 1/2 teaspoon minced fresh gingeroot
  • 1 cup chicken broth
  • 1 can (15-1/4 ounces) unsweetened tropical mixed fruit, drained
  • Hot cooked rice, optional

Directions

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

Nutritional Facts

3/4 cup: 190 calories, 3g fat (1g saturated fat), 55mg cholesterol, 437mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fruit.

  • 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
  • Dash ground ginger or 1/2 teaspoon minced fresh gingeroot
  • 1 cup chicken broth
  • 1 can (15-1/4 ounces) unsweetened tropical mixed fruit, drained
  • Hot cooked rice, optional
  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

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