 Pork Curry
Makes 4 servings
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Ingredients
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2
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tablespoons vegetable oil, divided
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1
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pound boneless pork tenderloin, cut into 3/4-inch cubes
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1
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large onion, cut in half lengthwise and thinly sliced
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1
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small carrot, shredded
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1
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clove garlic, minced
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1
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tablespoon curry powder
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1
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package (8 ounces) frozen sugar snap peas
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1
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Granny Smith or McIntosh apple, cut into thin wedges
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1
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can (6 ounces) frozen apple juice concentrate, thawed
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2
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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1/4
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cup nonfat sour cream
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Cooked white rice (optional)
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Prep Time
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20 minutes
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Cook Time
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20 minutes
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1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; cook and stir 5 minutes or until browned. Transfer to platter; set aside. Heat remaining 1 tablespoon oil in same skillet. Add onion, carrot and garlic; cook and stir until tender. Stir in curry powder; cook 1 minute.
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2. Return pork to skillet; stir in sugar snap peas, apple, juice and Frank's RedHot Sauce. Bring to a boil. Reduce heat to low; cook, uncovered, 5 minutes or until pork is no longer pink and sugar snap peas and apple are tender. Stir in sour cream. Serve with rice, if desired.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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