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Pork and Pineapple Curry

Pork and Pineapple Curry

1 (1-pound) pork tenderloin, thinly sliced

2 tbsp. Thai red curry paste

1 tbsp. canola oil

1 cup lower-sodium chicken broth

½ cup light coconut milk

4 cups small cauliflower florets

1 medium zucchini, sliced into half-moons

1 lime

2 cups fresh pineapple chunks (not canned), coarsely chopped

3 cups frozen cooked brown rice

½ cup fresh basil leaves


In medium bowl, rub pork slices with 1 tablespoon curry paste. Pork can be marinated and refrigerated up to 1 day in advance. In 5-quart saucepot, heat oil on medium-high until very hot, but not smoking. Add pork. Cook 3 to 4 minutes or until starting to brown, stirring occasionally. With slotted spoon, transfer pork to medium plate; set aside. To same pot, add remaining 1 tablespoon curry paste. Cook 30 seconds, stirring. Add broth, coconut milk, cauliflower, zucchini, and ½ teaspoon salt, scraping up browned bits. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice; add to skillet, along with pineapple and pork. Cover and cook 6 to 8 minutes or until vegetables are tender and pork is cooked through (145ºF), stirring occasionally. While mixture cooks, reheat rice as label directs. Remove curry from heat. Stir in basil. Divide rice among 6 serving plates. Top with curry. Serves: 4.

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