Monday, July 31, 2006

Pork Tenderloin with Curried Fruit Sauce

This has been a standby of mine for several years; I remember making it in the newly-remodeled kitchen in our first house, and it has served well ever since. Pork tenderloin is cheap and readily available in Taiwan, as are all the other ingredients. It's not exactly company fare, but it's homey and appeals to grown-ups and kids alike (it's not spicy at all).

Pork Tenderloin with Curried Fruit Sauce
From On Rice by Rick Rodgers
(Makes 4-6 servings)

In a shallow dish or gallon-size baggie, combine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper

and dredge or toss
1 1/2 pounds boneless pork tenderloin, cut into 1/4 inch thick medallions
until well-coated in the flour mixture. Shake off excess flour. Cook in a large non-stick skillet over medium heat, in
1 tablespoon vegetable oil
until lightly browned on both sides. You will probably need to do this in two batches; add more oil as needed. Transfer to a plate and set aside.

In the skillet, heat
1 tablespoon vegetable oil
and add
1 tart apple, peeled and chopped
1 medium onion, chopped

and cover. Cook until the onion is golden, about five minutes. Stir in
2 garlic cloves, minced
and cook, uncovered, for 1 minute. Add
2 teaspoons curry powder
and stir for 30 seconds.

Stir in
1 1/2 cups chicken broth
1 ripe banana, chopped

Return the pork to the skillet and bring to a simmer. Reduce the heat to low and cook until the apple is tender and the sauce has thickened, about 3 minutes.

In a small bowl, stir together
1/3 cup plain yogurt
1/2 teaspoon cornstarch

until cornstarch is dissolved. Add to the skillet, along with
1/3 cup raisins
and heat gently, without boiling. Season with salt and pepper to taste. If desired, garnish with
Chopped green onions
and serve immediately, over rice.

Buying info:
Pork tenderloin is available at most grocery stores, except perhaps the really small ones. If you're not sure what you're looking for, the tenderloin is about the same dimensions as a rolling pin (without the handles): long and narrow. Costco sells them in a 3-pack, but the price is reasonable wherever you find them; much cheaper than in the U.S., and without any injected saline or flavor-enhancers which seem to be all the rage in American meats now. Taiwan pork is also quite safe, as it does not harbor trichinosis. As for yogurt, you can use homemade, of course, or use Yoplait low-fat plain drinking yogurt (which is a little bit sweet, but works fine in this recipe). Yoplait is everywhere; check your local 7-11. Curry powder is not too hard to find: Walason's, Costco, and Dollars all carry it.

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