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Curried Fruit Sauce and Pork
DVO
Recipe Center
Serves:
4-6
1/4 cup flour
salt and pepper
1-1/2 pound boneless pork tenderloin, cut crosswise into 1/4-inch thick medallions
2 tablespoons vegetable oil
1 tart apple, peeled, chopped
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons curry powder
1-1/2 cups chicken stock or broth
1 ripe banana, finely chopped
1/3 cup plain yogurt
1/4 teaspoon cornstarch
1/3 cup raisins
chopped scallions or green onions for garnish, optional
steamed rice
mango chutney, for serving, optional
Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat pork in flour mixture, shaking off excess. In a large skillet, over medium heat, heat 1 tablespoon vegetable oil. Cook half the pork until lightly browned, turning once, about 5 minutes. Repeat with other half. Add more oil as needed. Transfer browned pork to a plate; set aside.
Add remaining 1 tablespoon oil to skillet. Stir in the apple and onion. Cover. Cook until onion turns golden, about 5 minutes. Stir in the garlic. Cook, uncovered, for 1 minute. Add curry powder. Stir for 30 seconds. Stir in the chicken broth and banana. Return pork to skillet and bring to a simmer. Reduce the heat to low and cook until the apple is tender and the sauce has thickened, about 3 minutes.
In a small bowl, combine yogurt and cornstarch. Add yogurt and raisins to the skillet. Heat through gently. Do not boil. Season with salt and pepper to taste.
Spoon over rice. Garnish with chopped scallions as desired. Serve with chutney on the side.
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