Skip to content

Month: July 2009

Pork Vindaloo

2 tsp canola oil
1 medium onion, chopped
1 pork tenderloin (about 1.5 lbs), trimmed and cut into 1-inch pieces
1 Tbsp garam masala
1 tsp garlic powder
1 tsp ground mustard seeds
2 tsp fresh ginger, grated
1 tsp salt
1/2 tsp ground red pepper
1/2 cup less-sodium chicken broth
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 Tbsp fresh cilantro, chopped
1 Tbsp red wine vinegar

Combine pork, garam masala, garlic powder, ground mustard, ginger, and salt; set aside for at least 30 minutes for spice rub to penetrate.

Heat oil in a large cast iron skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Add pork mixture to pan; sauté for 5-8 minutes or until lightly browned.

Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally, until sauce reduces. Remove from heat; stir in cilantro and vinegar. Serve over brown basmati rice or couscous.

Garam Masala

3 tsp cumin
3 tsp coriander
2 tsp black pepper
1 tsp cardamom
1 tsp cloves
1 tsp cinnamon (1-inch)
1/2 tsp ground nutmeg

Place first 6 ingredients in a skillet over medium high heat. Stir constantly until spices smoke, become fragrant, and turn dark (about 3-5 minutes). Remove from heat and stir in nutmeg. If still whole, process in a spice/coffee grinder until a powder forms.