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Curried Pork with Rice
12 oz Boneless pork sirloin
1 lg Apple
1/4 c Chopped onion
1 1/2 ts Curry powder
1/2 ts Salt
1/8 ts Ground ginger
1 tb Cornstarch
2 c Skim milk
3/4 c Quick-cooking rice
1/4 c Raisins
Trim fat from pork and thinly slice meat into bite-size strips. Peel, core, and chop apple. Coat a COLD large skillet with cooking spray. Preheat the skillet. Cook pork strips about 3 minutes or till no longer pink; remove from skillet. Set aside. Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet. Cook and stir till apple and onion are tender. Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk. Cook and stir till mixture is thickened and bubbly. Then cook and stir for 2 minutes more. Stir in pork, UNCOOKED rice, and raisins. Divide pork mixture among 4 individual baking dishes. Cover with foil; seal, label, and freeze.
CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375B0 F. oven for 55 to 60 minutes or until heated through. Stir before serving. MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper. Micro-cook 1 serving on 70% power (medium-high) for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.
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