Name: Pork and Pineapple Curry
Prep time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 pork tenderloin; 2 tbsp. Thai red curry paste; 1 tbsp. canola oil; 1 c. lower-sodium chicken broth; 1/2 c. light coconut milk; 4 c. small cauliflower florets; 1 medium zucchini; 1 lime; 2 c. fresh pineapple chunks (not canned); 3 c. frozen cooked brown rice; 1/2 c. fresh basil leaves

Step 1In medium bowl, rub pork slices with 1 tablespoon curry paste. Pork can be marinated and refrigerated up to 1 day in advance.

Step 2In 5-quart saucepot, heat oil on medium-high until very hot, but not smoking. Add pork. Cook 3 to 4 minutes or until starting to brown, stirring occasionally. With slotted spoon, transfer pork to medium plate; set aside.

Step 3To same pot, add remaining 1 tablespoon curry paste. Cook 30 seconds, stirring. Add broth, coconut milk, cauliflower, zucchini, and 1/2 teaspoon salt, scraping up browned bits. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.

Step 4Meanwhile, from lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice; add to skillet, along with pineapple and pork. Cover and cook 6 to 8 minutes or until vegetables are tender and pork is cooked through (145 degrees F), stirring occasionally.

Step 5While mixture cooks, reheat rice as label directs. Remove curry from heat. Stir in basil. Divide rice among 6 serving plates. Top with curry.