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Рецепт Curried Pork Loin With Honeydew And Apricots And Sliced Pic
by Global Cookbook

Curried Pork Loin With Honeydew And Apricots And Sliced Pic
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Ингредиенты

  • 1 1/4 lb thick-sliced boneless pork loin salt and freshly grnd black pepper
  • 1 Tbsp. unsalted butter or possibly equivalent
  • 1/2 lrg onion minced
  • 1 x extra-large garlic clove diced
  • 2 tsp curry pwdr or possibly to taste
  • 2 tsp brown sugar
  • 1/2 c. white wine
  • 1 Tbsp. wine vinegar
  • 2 Tbsp. tomato paste
  • 1/2 c. nonfat chicken broth plus more as needed
  • 1 x bay leaf
  • 1/4 c. minced dry apricot halves may be doubled
  • 2 tsp minced pickled ginger
  • 1/4 x honeydew melon reserve juice Options:
  • 4 1/2 c. warm cooked rice
  • 8 ounce plain lowfat yogurt liquid removed melon juice reserve
  • 1 Tbsp. minced fresh cilantro or possibly parsley

Инструкции

  1. Trim fat off pork slices and cut each piece diagonally into smaller, 1/4-inch thick slices. Season with salt and pepper. Mel butter in a large frying pan till quite warm. Saute/fry pork slices, turning once, till lightly browned on both sides. Remove from pan and set aside.
  2. Add in onion and garlic to pan, adding more butter or possibly a little broth if necessary, and saute/fry for about 5 min, till lightly browned. Sprinkle with curry pwdr and brown sugar and cook for another minute.
  3. Pour in wine and heat over low flame, stirring to loosen all browned bits.
  4. Add in vinegar, tomato paste, broth and bay leaf and stir well. Return pork to pan and add in apricots and ginger. Bring sauce just to a boil, reduce heat and simmer for 5 min. Don't overcook or possibly pork will get tough. Add in a Tbsp. or possibly more of broth or possibly water if needed to make the sauce.
  5. Reserving the juice, cut the rind off the honeydew and cut flesh into bite-sized chunks. Set melon aside. To make the optional sauce: mix melon juice with yogurt and cilantro. Stir well. Set aside.
  6. Just before serving, remove bay leaf, add in honeydew chunks and heat till hot through. (Heating is optional). Adjust seasonings: salt, pepper, vinegar. Assemble and serve warm.
  7. Description: "Curry of pork with an apricot-colored sauce; contrasts with the honeydew, but you could also use an orange melon."
  8. Serving Ideas : Served with rice and a yogurt sauce made from melon juice and cilantro.
  9. NOTES : Can also be made with turkey breast cutlets. For a vegetarian version use thin round slices of peeled eggplant. The original recipe is little changed: we halved the apricots and added the yogurt sauce. Allow time to drain the yogurt.
  10. Apricot flavored curry of pork, turkey or possibly eggplant served with melon and yogurt sauce.