Pork Vindaloo

Pork Vindaloo
Photo by Randy Mayor

Ingredients

  • 2 teaspoons bottled ground fresh ginger (such as Spice World)
  • 1 ¼ teaspoons garam masala
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 2 teaspoons canola oil
  • 1 teaspoon mustard seeds
  • 2 tablespoons chopped fresh cilantro
  • 1 (8-ounce) container prechopped onion
  • + 7 more ingredients
    • 1 (8-ounce) can tomato sauce
    • 2 (3 1/2-ounce) bags boil-in-bag brown rice
    • 1 teaspoon garlic powder
    • ¼ to 1/2 teaspoon ground red pepper
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 (14.5-ounce) can petite diced tomatoes, undrained
    • 1 tablespoon red wine vinegar

1. Prepare rice according to package directions, omitting salt and fat; set aside. 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; sauté for 5 minutes or...

View full recipe at My Recipes

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