California Farm Pork Loin Curry Dinner

Name: California Farm Pork Loin Curry Dinner
Total time: 3600 s
Yield: 4 people, 4 dinners
Cuisine: American
Ingredients: 1 whole pork tenderloin, cut in 1” cubes, 1 1/2 pound, makes 4 cups; 4 Tbs grassfed unsalted butter; 1 large onion, diced; 3 cloves garlic, crushed; 1 inch ginger, grated; 1 , 2 or 3 cups yoghurt; 2 Tbs curry powder; 1 Tbs cumin powder; 1 Tbs coriander powder; 1 Tsp turmeric; 1 , or 2, or 3 small dried thai peppers, whole, or,; 1/4 , 1/2, or 3/4 teaspoon red chili powder; 4 pinches flaked seasalt; Serve pork with :; 4 Tbs mango chutney; 4 cups cauliflower; 4 cups yukon potato

Hobby Horseman @HobbyHorseman

California, United States

Curry sauce is perfect for both marinading and cooking. All the flavors, and no waste. Just like in restaurants, where they ask you if you want mild, medium or hot curry, this recipe makes mild, medium or hot.

The pork tenderloin is marinaded overnight, and sauteed the next day for dinner. The spiciness is from small red thai peppers: one, two or three. You can also use red chili powder: 1/4 teaspoon, 1/2 teaspoon, or 3/4 teaspoon.

The marinade is turned into gravy for the meat. Mango chutney is a sweet/sour chutney, which tempers the curry. Great combination.

And your dish will always be perfect, because when you taste it before serving, and it is too hot, you add yoghurt to make it milder. And if it is too mild, you add thai peppers.

#CA2025

The marinade is turned into gravy for the meat. Mango chutney is a sweet/sour chutney, which tempers the curry. Great combination.

And your dish will always be perfect, because when you taste it before serving, and it is too hot, you add yoghurt to make it milder. And if it is too mild, you add thai peppers.

#CA2025

Hobby Horseman @HobbyHorseman

California, United States

The marinade is turned into gravy for the meat. Mango chutney is a sweet/sour chutney, which tempers the curry. Great combination.

And your dish will always be perfect, because when you taste it before serving, and it is too hot, you add yoghurt to make it milder. And if it is too mild, you add thai peppers.

#CA2025

The marinade is turned into gravy for the meat. Mango chutney is a sweet/sour chutney, which tempers the curry. Great combination.

And your dish will always be perfect, because when you taste it before serving, and it is too hot, you add yoghurt to make it milder. And if it is too mild, you add thai peppers.

Saved

Ingredients

Overnight marinade, 1 hour cook

4 people, 4 dinners

1whole pork tenderloin, cut in 1” cubes, 1 1/2 pound, makes 4 cups
4 Tbsgrassfed unsalted butter
1large onion, diced
3 clovesgarlic, crushed
1 inchginger, grated
1, 2 or 3 cups yoghurt
2 Tbscurry powder
1 Tbscumin powder
1 Tbscoriander powder
1 Tspturmeric
1, or 2, or 3 small dried thai peppers, whole, or,
1/4, 1/2, or 3/4 teaspoon red chili powder
4 pinchesflaked seasalt
Serve pork with :
4 Tbsmango chutney
4 cupscauliflower
4 cupsyukon potato
Equipment: cast iron dutch oven, lid, glass bowl
Cost: pork $3, curry $1, cauliflower, potato $1, mango chutney, other $1, dinner $1.50

Saved

Steps

Overnight marinade, 1 hour cook

1

Marinade pork tenderloin, whole, overnight in curry sauce with lowest level of heat from one thai chili pepper. Use gallon ziplock bag to marinade the pork tenderloin in curry sauce.
2

Heat oil, wipe tenderloin dry, cut loin in cubes, brown pork cubes in butter, few minutes. Add onions, ginger, garlic, stir with pork cubes till glazed, few more minutes.
3

Douse with marinade, simmer one hour till fully flavored and sauce has thickened. Taste: if too mild, add thai peppers. If too spicy, add yoghurt.
4

Serve with half hour steamed cauliflower and potato. Serve mango chutney as condiment on the cauliflower and the potatoes. Enjoy.

California Farm Mango Peel Chutney Dip

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California Farm Mango Peel Chutney Dip

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Hobby Horseman @HobbyHorseman

on March 28, 2025 01:59

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

Keywords

Curry Onion Mango Turmeric Cauliflower Ginger Cilantro Yogurt Pepper Pork Butter Pork Tenderloin Potato Garlic

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California Farm Pork Loin Curry Dinner

California Farm Pork Loin Curry Dinner

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