Peter's Sweet Curry Pork
Yield
4 servingsPrep
25 minCook
40 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork tenderloin
|
|
| 24 | ounces |
sour cream
about 3 cups |
|
| 1 | tablespoon |
red curry paste
madras |
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 4 | each |
bananas
or 1 can peach slices in syrup |
|
| 1 | x |
herbal salt
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork tenderloin
|
|
| 693.6 | ml/g |
sour cream
about 3 cups |
|
| 15 | ml |
red curry paste
madras |
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 4 | each |
bananas
or 1 can peach slices in syrup |
|
| 1 | x |
herbal salt
|
* |
Directions
Season pork with herbal salt and broil or fry until tender.
Arrange pork in casserole dish with bananas or peaches.
Add peach syrup if appropriate.
In a frying pan, heat up curry slightly in olive oil.
Add sour cream and soy sauce stirring well.
Bring sauce to boil over medium flame and simmer for 5 minutes.
Pour sauce over pork and bananas in casserole dish and cook in preheated 375 oven for 30 to 40 minutes or until done.
Serve with white or brown rice.
