Saturday, July 3, 2010

Will They Eat This? #23


Today's theme is pork roast. I was so excited to buy a marinated garlic and peppercorn pork roast; to have that portion of the prep work already done is so nice. But, what to do with it? Should I just serve it as it was? Well, of course, I did do that -- the first night we ate it. But, it was a 6.5 lb pork roast, so there were substantial leftovers, even in my large family of eaters.

So, it was time to think about how to best utilize the leftovers. Curry, of course. Isn't curry the first spice that enters your mind when thinking about leftovers? It turned out to be the perfect choice. The pork was so tasty and the addition of the curry and other flavors made it a treat for even the most discerning palate. Not to mention, it was EASY!!



Pork with Roasted Red Peppers & Mandarin Orange Curry Sauce

1 large onion, thinly sliced
1 clove crushed garlic
2 small carrots, peeled and sliced
2 tbsp olive oil
2 cp cut-up cooked marinated pork
1/4 cp water
1 can of chicken broth
2 tsp curry powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 tbsp flour
1 small can mandarin orange segments in juice (not syrup), drained & reserved
1 small jar of pimentos, sliced
1/4 cp of reserved mandarin orange juice
Basmati Rice, cooked and ready to eat

Heat oil in a large skillet over medium heat; add garlic, onion and carrots to skillet, cook until onion is tender -- don't let garlic brown. Add pork, water, chicken broth, curry powder and salt, bring to a boil then, remove from heat; Mix flour and reserved mandarin orange juice; stir gradually into pork mixture in skillet; return to heat and bring to a boil, stirring constantly. Boil and stir 2-3 minutes. Add oranges and pimentos (roasted red peppers) and stir until they are hot. Serve over hot Basmati rice.

The Stats:

4 out of 6 kids would eat this -- one child of the larger persuasion, who can hardly be called a child any longer, vehemently refused to eat it!!!

All ate the rice and some had the rice with some leftover reheated plain pork.

The Verdict:

This recipe is a keeper. I will be making this one again very soon. I may marinate the pork myself next time to reduce the salt content, but having it pre-marinated saved the time and the wait for the marinade to penetrate the meat.

Remember: Blessed are you who are now hungry, for you will be satisfied. (Lk 6:21)



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