This is a recipe I cut and saved probably 20 plus years ago. I had a 3
pound loin ready to use for dinner, although this recipe only called for
a pound. (I'll find something else to do with the rest) I also liked the
sound of this simple recipe as it is easily calculated for my weight
watchers diet.I happened to have everything in the house as well as a
small bag of leftover grated coconut in the freezer and unsalted roasted
peanuts for the "boys" (condiments served along side). I served it with
rice and steamed broccoli, cauliflower and carrots.


* Exported from MasterCook *

Pork and Apricot Curry

Recipe By : The Virginia Pilot-Ledger Star
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork shoulder roast
8 3/4 ounces canned apricot halves
1 tablespoon shortening
3/4 cup chopped onion
2 teaspoons curry powder
1 teaspoon flour
3/4 teaspoon salt
1/4 cup golden or seedless raisins
1 tablespoon vinegar
hot cooked rice

Cut pork into 3/4 inch cubes. Drain apricot halves, reserving syrup.
Cut apricot halves into chunks. In skillet lightly brown pork cubes in
shortening over moderate heat. Pour off drippings. Add onion. Cook
until tender. Stir in curry powder, flour and salt and cook 1-2
minutes. Add apricot chunks, apricot syrup, raisins and vinegar. Mix.
Cover and cook on low heat about 45 minutes or till meat is tender.
Serve over rice, top with desired condiments.

- - - - - - - - - - - - - - - - - -