Curried Mustard Pork Recipes

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CURRIED MUSTARD PORK



Curried Mustard Pork image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h20m

Yield 8 servings, plus leftovers

Number Of Ingredients 5

1/2 cup Dijon mustard
3/4 teaspoon curry powder
Freshly ground pepper to taste
2 2 1/2-pound boned and rolled pork loins
2 bunches fresh spinach, wilted

Steps:

  • Stir together the mustard, curry powder and pepper. Rub the mixture all over pork loins, and let stand until the pork comes to room temperature.
  • Preheat the oven to 350 degrees. Put the pork loins in a large roasting pan, and roast until they reach an internal temperature of 160 degrees, about 1 hour 10 minutes. Let stand 10 minutes. Remove the string.
  • Cut slices off one loin, and put the slices and the remaining loin on a platter. Surround the platter with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

CURRIED MUSTARD PORK CHOPS



Curried Mustard Pork Chops image

Marinate pork chops in an invigorating combo of brown mustard, curry powder, and crushed red pepper up to a day before grilling. Fresh tropical fruit complements the spicy flavors. From Recipe.com

Provided by Gagoo

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup spicy brown mustard
1/4 cup dry white wine
1 tablespoon curry powder
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
1 green onion, sliced
1 garlic clove, minced
4 boneless pork loin chops, cut 1 inch thick (about 1 pound total)
papayas, mango (optional) or star fruit slices (optional)

Steps:

  • For marinade, stir together brown mustard, wine, curry powder, oil, red pepper, green onion, and garlic.
  • Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
  • Drain pork, reserving marinade.Grill for 30 to 35 minutes or until juices run clear, turning once and brushing with marinade halfway through grilling time. Discard any remaining marinade.
  • Serve pork with fruit and, if desired, cooked brown rice.
  • Total time does not include marinate time.

Nutrition Facts : Calories 357.2, Fat 17.7, SaturatedFat 5.1, Cholesterol 124, Sodium 444.5, Carbohydrate 3.5, Fiber 1.7, Sugar 0.6, Protein 41.6

CURRIED PORK & ORANGE KABOBS



Curried Pork & Orange Kabobs image

I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. -Liv Vors, Peterborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
1/2 teaspoon each ground cumin, coriander and cinnamon
1-1/2 pounds pork tenderloin
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange

Steps:

  • In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

Nutrition Facts : Calories 515 calories, Fat 34g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.

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