Curried Mustard Pork Recipes

SRI LANKAN PORK CURRY

Steps:

• Heat the oil over medium high heat in a wok or large saucepan.
• When hot, add the black mustard seeds and cinnamon stick. When the mustard seeds begin to pop, add the cumin seeds and curry leaves.
• Stir this all around in the oil for about 30 seconds and then add the chopped onions. Fry the onions until soft and translucent and the pour in the ground spices and garlic and ginger paste.
• Add the chopped chillies and tomato paste, followed byth the tamarind pulp and coconut milk.
• Mix all these ingredients well and then add the pork with just enough water or stock to cover.
• Simmer for about 40 minutes or until the pork is fork tender.
• Season with salt and pepper to taste and sprinkle with the garam masala to serve.

CURRIED MUSTARD PORK CHOPS

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.

CURRIED PORK TENDERLOIN

Steps:

• Trim fat from pork.
• Mix sugar and spices in a small bowl.
• Rub pork with spice mixture.
• Place pork on a broiler pan coated with cooking spray.
• Insert a meat thermometer in the thickest part.
• Bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center).
• Let stand 5 minutes before slicing.
• Serve with mango chutney.