Fruited Indian-Style Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon turmeric |
1 teaspoon ground coriander |
1 teaspoon ground ginger |
1/2 teaspoon ground cumin |
1/4 teaspoon crushed red pepper |
2 teaspoons vegetable oil |
4 (4-ounce) pork loin cutlets |
cooking spray |
1 small onion, chopped |
3 garlic cloves, finely chopped |
1 cup fat-free, less-sodium chicken broth |
1/2 cup dried cranberries |
1/2 teaspoon salt |
1 (8-ounce) can pineapple chunks in juice, drained |
1/2 cup chopped tomato (about |
1 small) |
3 cups cooked basmati rice |
Directions:
1. Place a large nonstick skillet over mediumhigh heat; add first 5 ingredients. Cook, stirring constantly, 1 minute or until fragrant. Remove from pan, and set aside.
2. Heat oil in same pan over medium-high heat. Add pork, and cook 2 minutes on each side or until pork is browned; place on a plate, and set aside. 3. Coat pan with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 3 to 4 minutes or until tender. Add toasted spices, broth, cranberries, salt, and pineapple; stir constantly until mixture comes to a boil.
3. Return pork to pan; reduce heat, and simmer 15 minutes or until pork is tender. Stir in tomato, and cook 1 minute.
4. Place rice on each of 4 plates; top with pork cutlets and sauce.
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