Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I have been in America for nine years, my native country being England. I love Indian food, which is popular in my country. This is one of my favorite recipes that I cook." - Jane Jordan, Englewood, Florida
Ingredients[]
- Cooking spray
- 1 1/2 cups finely chopped onion
- 1 cup chopped green bell pepper
- 1 1/2 cups sliced mushrooms
- 1/4 cup all-purpose flour
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
Directions[]
- Preheat oven to 350°.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat,
- Add onion and bell pepper; sauté 3 minutes.
- Add mushrooms; sauté 2 minutes.
- Place onion mixture in an 11 x 7-inch baking dish coated with cooking spray.
- Combine flour, curry powder, salt, and black pepper in a medium bowl, stirring with a whisk.
- Add pork; toss to coat.
- Recoat skillet with cooking spray; place over medium-high heat.
- Add pork mixture; cook 5 minutes, browning on all sides.
- Add pork mixture to onion mixture.
- Pour tomatoes over pork mixture.
- Cover and bake at 350° for 1 hour or until pork is done.
Yield: 4 servings (serving size: 1 1/2 cups)