Pork Curry

Ingredients

• 1.5 cups cooking apple chopped
• 0.8 cup celery sliced
• 1.5 cups chicken broth ready-to-serve canned
• 4 cups rice long-grain cooked
• 0.3 cup cream of coconut 
• 1 tablespoon curry powder 
• 0.3 cup dry-roasted peanuts chopped
• 1.5 tablespoons flour all-purpose
• 1 clove garlic crushed
• 0.3 cup green onions sliced
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 3 tablespoons butter divided melted
• 1.5 pound pork tenderloins 
• 0.3 cup tomato sauce 

Equipment

• frying pan

Directions

1. Partially freeze tenderloins; trim fat from tenderloins.
2. Cut tenderloins diagonally across grain into 1/4-inch-thick slices; cut slices into 1-inch pieces. Cook half of pork in 1 tablespoon margarine in a large skillet over medium-high heat 3 minutes on each side or until lightly browned.
3. Remove pork from skillet.
4. Drain; set aside, and keep warm. Repeat procedure with remaining pork and 1 tablespoon oil.
5. Saute celery and garlic in remaining 1 tablespoon margarine in skillet over medium-high heat until tender.
6. Add apple, curry powder, and ginger; saute over medium heat 6 minutes or until apple is crisp-tender. Stir in flour and red pepper. Gradually add chicken broth, cream of coconut, and tomato sauce. Return pork to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until pork is tender, stirring frequently. Spoon pork mixture over rice, and sprinkle with green onions and peanuts.