© The French’s Food Company LLC
Pork Curry Pork Curry Makes: 4.00 servings 2 Tbsp. vegetable oil 1 lb. boneless beef tenderloin 1 large onion, cut in half lengthwise and thinly sliced 1 small carrot 1 clove Garlic, minced 1 Tbsp. curry powder 1 (8 ounce ) package frozen sugar snap peas 1 Granny Smith or Macintosh apple, cut into thin wedges 1 (6 oz.) can frozen apple juice concentrate, thawed 2 Tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce 1/4 cup nonfat sour cream 1 cooked rice
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Pork Curry

Makes: 4 servings
Prep Time: 20 min
Cook Time: 20 min
User Rating:

Ingredients

  • 2 Tbsp. vegetable oildivided
  • 1 lb. boneless beef tenderloincut into 3/4-inch cubes
  • 1 large onion, cut in half lengthwise and thinly sliced
  • 1 small carrotshredded
  • 1 clove Garlic, minced
  • 1 Tbsp. curry powder
  • 1 (8 ounce ) package frozen sugar snap peas
  • 1 Granny Smith or Macintosh apple, cut into thin wedges
  • 1 (6 oz.) can frozen apple juice concentrate, thawed
  • 2 Tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/4 cup nonfat sour cream
  • 1 cooked rice(optional)

Directions

HEAT 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; cook and stir 5 minutes or until browned. Transfer to platter; set aside. Heat remaining 1 tablespoon oil in same saucepan. Add onion, carrot and garlic; cook and stir until tender. Stir in curry powder; cook 1 minute.

RETURN pork to skillet; stir in sugar snap peas, apple, apple juice concentrate and Frank's RedHot Sauce. Bring to a boil. Reduce heat to low; cook, uncovered, 5 minutes or until pork is no longer pink in center and peas and apple are tender. Stir in sour cream. Serve with rice, if desired.

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Pork Curry

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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