30 minute Pork Vindaloo
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups low-sodium, low fat chicken broth1 14.5oz can diced tomatoes2 tsp Mustard SeedsSaltBlack Pepper1 1/2 lb pork tenderloin, cut into 1/2 inch cubes2 tbsp veggie oil1 onion, minced1 1/2 tsp garam masala1 tsp hot paprika (or 1/4 tsp crushed chili and 3/4 tsp paprika)4 garlic cloves, minced1 tbsp white flour1 tbsp red wine vinegar2 tbsp chopped cilantro
Combine broth, tomatoes, mustard seeds and 1/4 tsp salt in a sauce pan. Cover and bring to a boil. Set aside.
Heat 1 tbsp oil in a dutch oven over med-high heat until almost smoking. Season pork with salt and pepper. Brown pork, about 6 minutes. Transfer pork to a bowl and set aside.
Add remaining oil to dutch oven and return to med-high heat until shimmering. Add onion, garam masala, paprika and 1/2 tsp salt. Cook until onion softens, about 5 minutes. Add garlic and cook until fragrant, about 30 secs.
Stir in flour and cook until browned, about 1 minute. Add tomato mixture, scraping up browned bits. Bring to a simmer and cook until flavors meld, about 10 minutes.
Add pork and accumulated juices and return to a brief simmer. Off heat, add vinegar and cilantro. Serve with basmati rice (not included in nutrition info)
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Heat 1 tbsp oil in a dutch oven over med-high heat until almost smoking. Season pork with salt and pepper. Brown pork, about 6 minutes. Transfer pork to a bowl and set aside.
Add remaining oil to dutch oven and return to med-high heat until shimmering. Add onion, garam masala, paprika and 1/2 tsp salt. Cook until onion softens, about 5 minutes. Add garlic and cook until fragrant, about 30 secs.
Stir in flour and cook until browned, about 1 minute. Add tomato mixture, scraping up browned bits. Bring to a simmer and cook until flavors meld, about 10 minutes.
Add pork and accumulated juices and return to a brief simmer. Off heat, add vinegar and cilantro. Serve with basmati rice (not included in nutrition info)
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 304.3
- Total Fat: 13.0 g
- Cholesterol: 99.1 mg
- Sodium: 512.5 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.4 g
- Protein: 36.7 g
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