Pork Vindaloo is spicy, tender, juicy and an ever so comforting dinner dish – must have recipe, especially for the colder evenings.

Pork Vindaloo is the perfect comfort food on a cold evening. It is a nicely, well spiced and a very meaty dish.

I love casseroles which have both meat and vegetables in one. But must confess I like to serve dinner plates not only with meat and whatever goes with it, like rice or mashed potatoes, but also a colorful vegetable or two on the side as well.

Not only does it look very appetizing, but we do need our vegetables and I am a strong believer in the more vegetables (and fruit!) per day, the better.

When my kids were little, I was actually one of the fortunate moms. Or maybe I was just a tad too strict when it came to food. Both my kids mostly enjoyed their vegetables and even more so now that they are grown up.

My son did have a thing against anything green for a while, but he got over it soon.

My daughter’s only food pet peeve which I can think of right now, was and still is, warm fruit. She can not stand a baked fruit crumble, or a curry with raisins in.

This Pork Vindaloo is just spicy enough for our taste. I know there are lots of eaters out there who would tell me very quickly that this needs a freshly chopped chili or two as well, which of course you can add if you like your food a little spicier.

It is also a quick cooking dish, and Pork Tenderloin is not one of those meats which needs to cook for hours to be tender. Every bite of this dish is spicy, tender and juicy.

Pork Vindaloo

Pork Vindaloo

Linda Nortje

Pork Vindaloo is spicy, tender, juicy and an ever so comforting dinner dish - must have recipe, especially for the colder evenings.

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Course Main Course

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

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Servings 6 People

Ingredients

  

1x2x3x

• 900 g Pork Tenderloin cubed into 2.5 cm/1 inch pieces ( 2 pounds )
• 2 TB Olive Oil
• 2 TB Fresh Ginger finely grated
• 4 t Fresh Garlic crushed
• 2 t Ground Coriander
• 2 t Ground Cumin
• 2 t Turmeric
• 1 TB Black Peppercorns
• 2 t Dried Chili Flakes
• 2 t Apple Cider Vinegar
• 2 t Olive Oil
• 1 TB Brown Sugar
• 1 TB Medium Curry Powder plus one teaspoon extra
• 2 t Tamarind Paste
• 1 Onion chopped
• 2 ½ cups Boiling Water
• 1 TB Ground Cloves
• 2 t Ground Cinnamon

Instructions

 

• Heat the 2 TB Oil in a large saucepan with a lid, over medium heat – brown the Pork all over
• Place the Ginger, Garlic, Coriander, Cumin, Turmeric, Peppercorns, Chili Flakes, Vinegar and 2 t Oil in a blender {or in a mortar and pestle to form a paste} and blitz into a paste – add to the Pork – stir through
• Add the Brown Sugar, Curry, Tamarind and Onion – stir-fry 10 – 12 minutes or until the mixture darkens
• Reduce heat – add the Boiling Water, Ground Cloves and Cinnamon – cover with lid and let simmer 25 – 30 minutes

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve over a fragrant rice, mashed potatoes or with Naan bread.

LINDA

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