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Curried Pork

Some of my favorite cookbooks are Cooking Light Annual Recipes, this recipe struck my eye out of the 2004 edition.  As a child my mother cooked a lot with curry and to be honest it burned me out on it.  Mr.Picky likes it so I thought I should give it a try and cook a curry dish.

This dish was great and easy.  Allow yourself at least an hour to cook though.  The only thing I would do differently is add some more spice for a fuller flavor.  I have adjusted the recipe to what I would do next time.  We served our curried pork over white rice with seasoned roasted cauliflower.

Curried PorkCurried Pork:

  • 1 1/2 cup onion, finely chopped
  • 1 cup green pepper, chopped
  • 1 1/2 cup sliced mushrooms
  • 1/4 cup flour
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 lb. boneless pork loin, cut into 1/2″ cubes
  • 1 (14.5 oz.) can no salt added diced tomatoes, undrained

Preheat oven to 350 degrees.

In a large nonstick skillet lightly sprayed with cooking spray or olive oil saute onions and peppers over medium heat for about 3 minutes.

Add in mushrooms and cook another 2 minutes.

Curried Pork

Place vegetables in a 11 x 7″ baking dish that has been lightly greased.

Combine flour, curry powder,salt, and pepper in a bowl.  Add pork and toss to coat.

Curried Pork

In the same pan you used for vegetables, spray again with oil.  Over medium high heat add pork mixture and cook about 5 minutes until pork has browned on each side.

Pour pork mixture over vegetables in baking dish.  Now pour the can of tomatoes over the whole dish.

Curried Pork

Cover and bake at 350 degrees for 1 hour or until tender.

Serve over rice.

Curried Pork

 

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Balsamic Garlic Pork Loin Roast

I had a pork loin tip roast in the freezer and needed something new to make for dinner.   Knowing we would have the pork one way or the other I had pulled the pork loin out of the freezer the night before to thaw.  I had a new bottle of balsamic vinegar to try out and had the time to marinade, so I went for it.  I came up with a marinade that was amazing.

Mr.Picky thought it was the best pork loin roast I have ever made.  It was very flavorful without being too spicy for the kids who both had seconds.  In my mind the tangy brightness from the vinegar paired great with the garlic and herbs on this mild flavored meat.

Balsamic Garlic Pork Loin Roast

Balsamic Garlic Pork Loin Roast:

  • 2-4 lb. pork loin roast (or tip roast)
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbs Montreal steak seasoning
  • 1 Tbs Morton’s Nature Seasoning (bought or made)
  • 3-5 cloves garlic, pressed or minced

Morton’s Nature Seasoning:

  • 1/3 cup salt
  • 1/4 cup black ground pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 1/2 Tbs sugar
  • 1 Tbs dried parsley
  • 2 tsp celery seed

Combine all of the following in a container with an air tight lid.

Balsamic Garlic Pork Loin RoastRoast:

Place vinegar, both seasonings, and garlic in a plastic sealable bag.  Mix until seasonings began to dissolve.

Add in olive oil and squish around again.

Place pork into the bag and refrigerate at least 2 hours or overnight.

In a glass baking dish place pork and marinade, cook in a 350 degree preheated oven.  Cook about 1-1 1/2 hour or until the internal temperature reached 140 degrees.  Baste with marinade a few times during the last 30 minutes of cooking.

Remove from oven and tent with foil to rest for at least 10 minutes before slicing to serve.

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