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Receta Curried Pork Loin With Honeydew And Apricots And Sliced Pic
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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Pour in wine and heat over low flame, stirring to loosen all browned bits.
- 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.
- 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.
- 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.
- Description: "Curry of pork with an apricot-colored sauce; contrasts with the honeydew, but you could also use an orange melon."
- Serving Ideas : Served with rice and a yogurt sauce made from melon juice and cilantro.
- 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.
- Apricot flavored curry of pork, turkey or possibly eggplant served with melon and yogurt sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 32 | 14% |
| Total Fat 3.71g | 5% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 96mg | 4% |
| Potassium 243mg | 7% |
| Total Carbs 40.56g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.74g | 3% |
| Protein 5.33g | 9% |
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