30 minute Pork Vindaloo

2 cups low-sodium, low fat chicken broth
1 14.5oz can diced tomatoes
2 tsp Mustard Seeds
Salt
Black Pepper
1 1/2 lb pork tenderloin, cut into 1/2 inch cubes
2 tbsp veggie oil
1 onion, minced
1 1/2 tsp garam masala
1 tsp hot paprika (or 1/4 tsp crushed chili and 3/4 tsp paprika)
4 garlic cloves, minced
1 tbsp white flour
1 tbsp red wine vinegar
2 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.