Curried Pork And Fruit Recipes

CURRIED PORK AND FRUIT

Steps:

• In a large skillet or wok coated with cooking spray, stir-fry pork and onion for 2-3 minutes or until pork is browned and onion is tender. Sprinkle with the flour, curry, salt, cayenne and ginger; toss to coat. Stir in the broth; bring to a boil. Add fruit; cook and stir for 2 minutes. Serve over rice if desired.

HOT CURRIED FRUIT

Steps:

• Drain all fruits and placed them in a 2 qt.
• buttered baking dish.
• Combine cornstarch, curry powder, cinnamon, and sugar in small bowl.
• Sprinkle the sugar mixture over fruit.
• Combine melted butter and brandy and pour over fruit.
• Gently toss to coat all the fruit.
• Bake at 350 degrees for 30 minutes.

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

HOT CURRIED FRUIT

Steps:

• Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
• Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
• Cover dish and bake at 400 degrees for 30 minutes.

CURRIED HAM AND FRUIT

Steps:

• Place ham in a single layer in an ungreased 13-in. x 9-in. baking dish. Top with nectar. Bake, uncovered, at 350° for 20 minutes, basting once. , Combine fruits; spoon over ham. In a small bowl, combine butter, brown sugar and curry powder. Drop by spoonfuls over fruit. Bake 15-20 minutes longer, basting once.