Curried Pork Tenderloin with Fried Rice with Apples and Raisins

On dine chez NanouReviews(1)
Edie S.: "The tenderloin takes on a whole new flavor with t…" Read More
10Ingredients
660Calories
50Minutes

This one dish Pork Tenderloin meal is sure to please even the pickiest of eaters. Juicy pork, with just a hint of hot spice and sweet taste will get your gastric juices flowing. Complemented by brown rice, this meal is filling.

Ingredients

  • 250 grams brown rice (Himalayan)
  • 30 grams butter
  • 700 grams pork tenderloin
  • 1 tablespoon curry powder
  • 0.75 liters chicken stock
  • 2 tablespoons coconut milk
  • 1 tablespoon turmeric
  • 2 apples
  • 40 grams raisins
  • coriander

Directions

  1. Cook rice according to package directions. Set aside.
  2. Heat the 15 grams of butter in a large pan, fry the pork tenderloin on all sides.
  3. Sprinkle with curry powder, pour the broth into the pan, stir, and bring to boil.
  4. Cover, and cook over medium heat for about 20 minutes.
  5. Reduce the gravy to 4 large tablespoons. Lower heat, add the coconut milk and the turmeric. Mix.
  6. Peel the apples and cut them into small cubes.
  7. Heat 15 grams of butter in a frying pan, add raisins and apples, and stir for about 3 to 4 minutes. Add rice and chopped coriander, and mix.
  8. To serve, place slices of pork on top of the rice, and garnish with coriander.
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NutritionView more

660Calories
Sodium17%DV410mg
Fat29%DV19g
Protein94%DV48g
Carbs26%DV78g
Fiber20%DV5g

PER SERVING *

Calories660Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat8g40%
Trans Fat
Cholesterol135mg45%
Sodium410mg17%
Potassium1320mg38%
Protein48g94%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate78g26%
Dietary Fiber5g20%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Edie S. 11 Jul 2015
The tenderloin takes on a whole new flavor with the cirrus from the apples and the curry spices. It was fall apart tender and was one of the best roasts I have ever made.