I have some leftover pork tenderloin that the husband roasted with a
mustard type glaze which isn't too heavy. About 1.5 pounds leftover?
I'm thinking a pork curry of some sort? I have coconut milk in the
pantry if needed, and spices at the ready (individual as well as
Penzey's Garam marsala and Hot and sweet curry powders). Some zucchini,
onions and other fresh veg, along with some frozen cauliflower (and
other frozen veg).
Does anyone have a recipe or suggestions to turn this into a nice saucy
curry to serve over rice?
TIA!
Goomba

Goomba > wrote:

> I have some leftover pork tenderloin that the husband roasted with a
> mustard type glaze which isn't too heavy. About 1.5 pounds leftover?
> I'm thinking a pork curry of some sort?

Well, I'd not use the dreaded word "curry", but how about some
vindaloo-like dish? Goan vindaloo is traditionally made with pork.
Here is a recipe from _Recipes: The Cooking of India_, Foods Of the
World, Time-Life Books, by Santha Rama Rau. Just adapt it according to
what you have on hand.

Victor

Suvar Mas ka Vindalu

2 pounds boneless pork loin, trimmed of all but a 1/8-inch-thick layer
of fat and cut into 2-inch cubes
1/4 cup white distilled vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Place the pork in a deep bowl and sprinkle it with the vinegar, 1
teaspoon of the salt and the freshly ground black pepper, tossing the
pieces about with 3 spoon to coat them evenly. Set the pork aside to
marinate at room temperature for about 1 hour or in the refrigerator for
at least 2 hours, turning the pieces of meat occasionally to keep them
well moistened.

Drop the tamarind into a small bowl, add the 1/2 cup of boiling water,
and let it soak for 15 minutes. Then strain the soaking liquid through
a fine sieve, pressing down hard on the stringy tamarind pulp to extract
all its juices before discarding it.

MASALA
1/4 cup tamarind pulp
1/2 cup boiling water
A 2-inch piece of stick cinnamon, wrapped in a kitchen towel and
coarsely crushed with a rolling pin
2 dried hot red chilies, each about 1 1/2 inches long, washed, seeded
and coarsely crumbled
6 whole cloves
3 tablespoons coarsely chopped garlic
2 tablespoons scraped, coarsely chopped fresh ginger root.
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 teaspoon whole black peppercorns
2 tablespoons mustard oil, or substitute 2 tablespoons vegetable oil
1 cup finely chopped onions
1 tablespoon turmeric
2 1/2 cups cold water

To prepare the _masala_: Drain the marinade from the pork into the jar
of an electric blender. Set the pork aside. Add the tamarind liquid,
cinnamon, hot chilies, cloves, garlic, ginger, coriander, cumin and
peppercorns to the blender, and blend at high speed for 1 minute. Turn
off the machine, scrape down the sides of the jar with a rubber spatula,
and blend again until the mixture is reduced to a smooth puree.

In a heavy 4- to 5-quart casserole, heat the oil over moderate heat
until a drop of water flicked into it splutters instantly. Drop the
cubes of pork into the hot oil, fat side down. Brown the pork, turning
it frequently with a slotted spoon and regulating the heat so that it
colors deeply and evenly without burning. As the pieces brown, transfer
them to a bowl.

Add the onions to the fat remaining in the casserole and, turning and
stirring them constantly, fry for 7 or 8 minutes, until they are soft
and richly browned. Watch carefully for any sign of burning and
regulate the heat accordingly. Stir in the turmeric and the remaining
teaspoon of salt, then add the _masala_. Pour 1/2 cup of cold water
into the blender jar, blend for 2 seconds, then add the liquid to the
pan. Stir over high heat for about 10 minutes, or until most of the
liquid in the casserole evaporates and the mixture is thick enough to
draw away from the sides and bottom of the pan in a solid mass. Add the
pork with any liquid that has accumulated in the bowl, stir in the
remaining 2 cups of cold water, and bring to a boil over high heat.
Reduce the heat to low and simmer partially covered for about 30
minutes, or until the meat is tender and shows no resistance when
pierced with the point of a small, sharp knife.

To serve, mound the pork in a deep heated platter and pour the liquid
remaining in the casserole over it.

Victor Sack sent us:

> Well, I'd not use the dreaded word "curry", but how about some
> vindaloo-like dish? Goan vindaloo is traditionally made with pork.
> Here is a recipe from _Recipes: The Cooking of India_, Foods Of the
> World, Time-Life Books, by Santha Rama Rau. Just adapt it according to
> what you have on hand.
>
> Victor
>
> Suvar Mas ka Vindalu

This looks fantastic and something I would enjoy making. It also appears
to be quite low fat. It was worthy of a "star" next to the post!

--Lin

Victor Sack wrote:
> Goomba > wrote:
>
>> I have some leftover pork tenderloin that the husband roasted with a
>> mustard type glaze which isn't too heavy. About 1.5 pounds leftover?
>> I'm thinking a pork curry of some sort?
>
> Well, I'd not use the dreaded word "curry", but how about some
> vindaloo-like dish? Goan vindaloo is traditionally made with pork.
> Here is a recipe from _Recipes: The Cooking of India_, Foods Of the
> World, Time-Life Books, by Santha Rama Rau. Just adapt it according to
> what you have on hand.
>
> Victor

Danke! It certainly gives me a stepping off point.
LOL-my contact lens is floating a bit this morning and at first I read
your sentence above as "goat vindaloo is traditionally made with pork."
Needless to say I had to adjust and re-read.

Goomba wrote:

>>
>>> I have some leftover pork tenderloin that the husband roasted with a
>>> mustard type glaze which isn't too heavy. About 1.5 pounds leftover?
>>> I'm thinking a pork curry of some sort?


While I loooove curry, leftover pork tenderloin in our house tends to
lend itself more to stir-fry.

Lin wrote:

> Victor Sack sent us:
>
> > Well, I'd not use the dreaded word "curry", but how about some
> > vindaloo-like dish? Goan vindaloo is traditionally made with pork.
> > Here is a recipe from _Recipes: The Cooking of India_, Foods Of the
> > World, Time-Life Books, by Santha Rama Rau. Just adapt it according to
> > what you have on hand.
> >
> > Victor
> >
> > Suvar Mas ka Vindalu
>
> This looks fantastic and something I would enjoy making. It also appears
> to be quite low fat. It was worthy of a "star" next to the post!
>


A pork curry is one of my fave things to make in the crockpot, I made a
large amount a few weeks ago and I still have some in the freezer. I made
it with stuff I had on hand, including okra, eggplant, Italian flat green
beans, garlic, carrots, onions, celery, mushrooms, and cauliflower...most
anything can go in, one time I put in canned bamboo shoots, other times
diced potatoes. I use the Maesri red curry paste (in the little cans)...

I like bell peppers (red, orange, yellow) in this, too, if in a crockpot add
during the last 20 minutes or so of cooking to somewhat preserve the texture
and color. I'll add in a coupla handfuls of frozen green peas, too...you
can garnish with Thai or other basils and fried red onion or garlic (the
latter two can be bought cheaply at Asian places, the brand I get is
Vietnamese) or peanuts...

Try adding some peanut butter to the curry to give it a rich
undertaste...along with the coconut milk I add some powdered tamarind soup
base, it provides a nice sour counterpoint to the richness of the coco
milk...

It's easy and delicious and you can just never go wrong whatever you put in
it...


--
Best
Greg