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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (3/4-pound) pork tenderloins |
3 tablespoons margarine, melted and divided |
3/4 cup sliced celery |
1 clove garlic, crushed |
1 1/2 cups chopped cooking apple |
1 tablespoon curry powder |
1/4 teaspoon ground ginger |
1 1/2 tablespoons all-purpose flour |
1/4 teaspoon ground red pepper |
1 1/2 cups canned ready-to-serve chicken broth |
1/3 cup cream of coconut |
1/3 cup tomato sauce |
4 cups cooked long-grain rice |
1/4 cup sliced green onions |
1/4 cup chopped dry-roasted peanuts |
Directions:
1. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices; cut slices into 1-inch pieces. Cook half of pork in 1 tablespoon margarine in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork and 1 tablespoon oil.
2. Saute celery and garlic in remaining 1 tablespoon margarine in skillet over medium-high heat until tender. Add apple, curry powder, and ginger; saute over medium heat 6 minutes or until apple is crisp-tender. Stir in flour and red pepper. Gradually add chicken broth, cream of coconut, and tomato sauce. Return pork to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until pork is tender, stirring frequently. Spoon pork mixture over rice, and sprinkle with green onions and peanuts.
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