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This is an incredible combination of flavors and textures, plus it is really simple to prepare. An all-around wonderful recipe from Rand Schmidt.


  • 1 21/2-lb. pork tenderloin
  • 2 tsp. oil
  • 1/2 large onion, chopped
  • 1 15 oz. can regular or light coconut milk
  • 1/2 Cup dried papaya, diced
  • 1/2 Cup golden raisins
  • 1/2 Cup dried pineapple, diced
  • 2 tsp. SWEET CURRY POWDER
  • 1/2 tsp. CINNAMON
  • 1/2 tsp. POWDERED GINGER
  • 1 Cup chicken stock (or 1 Cup water mixed with 1/2 tsp. CHICKEN SOUP BASE)
  • 1-2 TB. fresh chopped cilantro, optional
       

Preheat oven to 350°. Heat the oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Place the pork in a 9x13 baking dish. Add the onions to the skillet and cook over medium heat until translucent. Add the coconut milk, papaya, raisins, pineapple and SPICES and simmer for 5 minutes. Add the chicken stock and simmer for an additional minute. Pour over the tenderloin and place in the oven. Roast at 350° for 45 minutes. Let rest before carving. Slice and serve with the coconut-fruit sauce on the side. Garnish with fresh cilantro if desired.

Prep. time: 20 minutes
Cooking time: 45 minutes
Serves: 8-10

Nutritional Information:
Servings 10; Serving Size 4 oz. pork and 1/4 cup sauce (171g); Calories 230; Calories from fat 90; Total fat 10g; Cholesterol 60mg; Sodium 130mg; Carbohydrate 16g; Dietary Fiber 1g; Protein 20g.



Description
Price
Qty
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar
$5.79
Sweet Curry Powder 1.0 oz. 1/4 cup jar
$3.69
Powdered China #1 Ginger .9 oz. 1/4 cup jar
$3.19
Chicken Soup Base and Seasoning 8 oz. jar
$9.49


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